January 07, 2022

  • 2 Peaches
  • 2 Cups Arugula
  • 1/2 Cup Farro
  • 1 Cup Blueberries
  • 5 Slices Red Onion
  • 2 Tablespoons Blue Cheese
  • 1 Tablespoon of Pistachios
  • 1 Tablespoon of Raspberry Vinegar
  • A Pinch of Sugar
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Wood's Bourbon Barrel Aged Maple Syrup
Maple Dijon Vinaigrette
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon Wood's Traditional Maple Syrup
  • 1 1/2 teaspoons Dijon mustard
  • salt & pepper to taste
  • Cook Farro, drain, let come to room temperature
  • Thinly sliced red onion, place in a bowl, sprinkle with raspberry vinegar and a little sugar. Let sit until ready to compose salad, then drain.
  • Slice peaches into think wheels. Toss with a splash of olive oil olive and bourbon maple syrup. Season with salt and pepper. Grill over high heat until grill marks form, turning once.
  • Add all the ingredients for the maple Dijon vinaigrette to a small mason jar. Shake to mix. (The dressing recipe makes enough for two salads)
  • Toss arugula and farro with dressing. Arrange arugula mixture on a platter with grilled peaches. Add red onions and blueberries. Top with crumbled blue cheese and rough chopped pistachios.