Farro Salad with Oxymel Vinaigrette

By Chef Ella Freyinger

October 1, 2021

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Pearled farro1⁄4 cup

Sage-garlic oxymel1⁄4 cup

Dijon mustard1 tbsp

Avocado oil1⁄4 cup

Kosher salt1 tsp

Freshly ground black pepper1⁄2 tsp

Delicata squash, cut into 1⁄4” rings (leave seeds intact)1

Swiss chard, removed from stem and thinly sliced4 leaves

Chopped walnuts, toasted1⁄3 cup

Shaved pecorino romano2 oz

Chopped parsley1⁄2 cup

Steps

Preheat oven to 425° F
Add oxymel, Dijon, oil, salt and pepper to a blender. Blend until smooth.
Place the delicata on a sheet tray lined with parchment and toss with olive oil. Season with sea salt. Roast for 15-20 minutes or until the squash is cooked through. You will want the edges of the squash to being caramelizing and the seeds dark and crisp.
Bring a medium pot of water to a boil. Season lightly with salt and add farro. Cook for 10 minutes or until tender. Drain and return to pot, cover with a lid and let rest for 5 minutes. Remove lid and add half of the vinaigrette while the farro is still warm.
Add the farro, squash, walnuts, swiss chard and remaining vinaigrette to a large bowl. Toss to evenly coat all ingredients with the vinaigrette.
Add pecorino and parsley, gently tossing.
Enjoy!