January 07, 2022

2 peaches
2 cups arugula
½ 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 ½ 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 thin wheels. Toss with a splash of olive oil olive and Wood's Bourbon Barrel Aged Maple Syrup. Season with salt and pepper and 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.