Recipe: Farro Salad with Armenian Cucumber, Nectarines, Hazelnuts, Sherry Vinaigrette
1 c farro 2.5 c vegetable broth Armenian cucumber, cut in half lengthwise & into 1 in pieces 2 nectarines, cut into thin slices 1/4 c hazelnuts, toasted and chopped 1/4 c mint, cut into thin ribbons 1/4 c olive oil, divided 2 T sherry vineger 1 t honey 2 t dijon mustard Salt & pepper to taste
Rinse farro once before adding to a pot of vegetable broth. I recommend one part farro to 2.5 parts liquid. Let it come to a boil and reduce heat, allowing it to simmer steadily for 20-30 min, until al dente. Drain farro and set aside to cool. Add a swirl of olive oil and mix thoroughly to prevent sticking.
Meanwhile, toast whole hazelnuts in a pre-heated oven (350 degrees) for 10-15 min. Remove and wrap in a towel to steam for one minute. Rub nuts to remove loose skins. Chop coarsely.
To make vinaigrette, put olive oil, vinegar, mustard, honey, salt & pepper in a mason jar and give it a good shake. Taste and season accordingly. Pour 2/3 of dressing over farro in a large bowl and mix.
Toss cucumbers, nectarines, mint, hazelnuts and remaining dressing with the farro. Garnish with extra herbs or edible flowers.