Farro is a grain that I have never been very familiar with, but after having this farro salad at The Buttery in Santa Cruz, I knew I had to make it. The basic elements are the same, yet the dressing is hard to pinpoint so I experimented with my own version of dressing. This salad can be served hot or cold, although room temperature is preferable.
> 1 1/2 cups farro, uncooked
> 4 handfuls spinach, torn into bite-size pieces
> 4 handfuls shaved carrots
> 1 cup dried cranberries
> 1 orange, peeled and separated into 1/4″ pieces
> 2 handfuls chopped walnuts
> orange muscat champagne vinegar from Trader Joe’s
Cook farro according to the package. Let cool and mix in spinach, carrots, and dried cranberries. After 5 minutes of cooling, add orange pieces and chopped walnuts. Stir in dressing and add salt and pepper to taste.
Serve at room temperature or chill before serving.
Makes 4 servings