March 09, 2021

The Stuff You Need
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 Maple 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 1/2 teaspoons Wood's Smoked Maple Mustard
or Dijon mustard
salt & pepper to taste
Preparation
Cook Farro, drain, let come to room temperature
Thinly sliced red onion, place in a bowl, sprinkle with raspberry vinegar and a little Maple 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 roughly chopped pistachios