► Makes 4 Servings | |
FOR THE GLAZED PECANS:
1/2 cup (55 g) pecans 1 tablespoon (15 ml) water 1 tablespoon (15 ml) maple syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Pinch of salt
FOR THE SALAD: 1/2 cup (104 g) farro
1 cup (235 ml) water 5 ounces (140 g) mesclun greens 1 apple of your choice, cored and thinly sliced 1 Bosc pear, cored, and thinly sliced 1/4 cup (30 g) unsweetened dried cranberries
FOR THE VINAIGRETTE: 1/4 cup (60 ml) orange juice 3 tablespoons (45 ml) olive oil 1 tablespoon (15 ml) apple cider vinegar 1 tablespoon (15 ml) agave nectar 1/2 teaspoon grated orange zest 1/8 teaspoon ground ginger Pinch of ground cinnamon Pinch of salt |
To make the glazed pecans:
Place all the ingredients in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until most of the liquid has evaporated and the pecans are coated with the maple mixture.
Transfer the pecans to a piece of parchment paper set on a cooling rack.
To make the salad: In a small pot over medium heat, bring the farro and water to a boil. Adjust the heat to medium-low, partially cover the pot with a lid, and cook for 20 to 25 minutes until the water is absorbed and the grains are cooked.
In a large serving bowl, toss the farro and mesclun mix. Arrange the apple and pear slices on top of the salad in a circular fashion and then top with the dried cranberries and glazed pecans.
To make the vinaigrette: Whisk together all the ingredients until emulsified. Serve the vinaigrette on the side. |