Served with wine roasted garlic and pepperjack cheese, this fabulous fall salad recipe is featured on Big Blend’s Radio & TV Magazine, April 2015 Issue.
10 garlic cloves, unpeeled
1 Tbsp. honey
Splash of white wine
1 cup farro
1 teaspoon salt
½ cup blanched almonds, chopped
Juice of 1 lemon
1 cup craisins
¼ cup fresh parsley leaves
6 ounces smoked pepperjack, cut into ½-inch cubes
⅓ cup extra-virgin olive oil
2 ½ tablespoons balsamic vinegar
Salt and pepper
Preheat oven to 350°.
Place garlic cloves in the center of a 1-foot by 1-foot sheet of aluminum foil.Top with the honey and wine. Fold the aluminum foil up into a pouch.Place pouch on a baking sheet, and then transfer to the oven. Cook until garlic is soft, about 45 minutes.Set aside, turn off oven, and let cool. Then, squeeze the garlic out of their skins and set aside.
While the garlic is cooking, combine farro, salt, and six cups of water in a medium-sized saucepan.Bring to a boil over high heat, then reduce heat to a simmer and cook, uncovered, until tender, about 25 minutes.When done, drain the farro in a colander, and then dry for 10 minutes on a paper-towel-lined tray.Core both apples, and cut into ½-inch cubes.
Toss them immediately into a medium-sized bowl with the lemon juice and enough water to cover.In a large bowl, whisk together the olive oil and balsamic vinegar.Pour the almonds into a medium skillet set over medium heat. Cook, shaking the skillet often, until toasted.Transfer almonds to a large bowl along with the farro, craisins, parsley, pepperjack, and wine-roasted garlic.Drain the apples and add them, too. Toss well. Season to taste with salt and pepper.