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  • Farro Salad with Balsamic Apricots, Feta and Pistachios

    Ingredients

    6 to 8 Portions

    • Ingredients
      Amount
    • Farro
      4 ½ oz.
    • Lentils
      4 ½ oz.
    • Dried apricots
      4 oz.
    • Balsamic vinegar of Modena
      4 oz.
    • Water
      5 ½ oz.
    • Honey
      2 Tbsp.
    • Thyme sprigs
      6 ea.
    • Garlic clove, crushes
      2 ea.
    • Lemon, zest and juice of
      ½ ea.
    • Pistachio oil or olive oil
      4 ½ oz.
    • Salt
      as needed
    • Aleppo pepper
      1 tsp.
    • Cumin
      1 tsp.
    • Red onion
      2 oz.
    • Pistachios
      3 oz.

    • Ingredients
      Amount
    • Feta cheese
      5 ½ oz.
    • Dill
      ½ cup
    • Mint
      ½ cup
    • Parsley
      ½ cup
    • Cilantro
      ½ cup
    • Rocket leaves
      2 bu.
    • Pomegranate, arils separated
      1 ea.

    Method

    1. Cook the farro and lentils separately in boiling salted water, until tender. Drain and reserve.
    2. Place the dried apricots, balsamic vinegar, water, honey, fresh thyme and garlic in a small pot. Bring to a simmer; cover with a lid and turn off the heat. Set aside for 15 minutes.
    3. Remove the apricots from the liquid, and cut into quarters. Set aside in a large mixing bowl.
    4. Discard the garlic, and thyme stems and reserve the liquid to make the dressing.
    5. To make the dressing, mix the lemon zest, juice, cumin, and pistachio oil into the balsamic vinegar mixture, and season to taste with salt and pepper.
    6. Add the warm farro, lentils, and red onions to the apricots and toss with the dressing.
    7. When ready to serve, toss in the arugula, feta, pomegranate and pistachios. Season to taste with more salt and Aleppo pepper.