|► 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.