►  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.