Pear and Grapefruit Salad
Cooking farro in vegetable stock helps infuse flavor into the nutty grain. Tossed with a honey-balsamic vinaigrette, this salad strikes the perfect balance of sweet, tangy, and savory.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Veggie Stock Concentrate
Not included in your delivery
Bring 3 cups water and the farro to a boil with a large pinch of salt. Reduce to a simmer and cook for 35-40 minutes, until tender. Drain and rinse under cold water.
Meanwhile, core and thinly slice the pear. Using your knife, slice off the ends of the pomelo, then place the pomelo flat on your cutting board. Slice off the remaining peel by running your knife between the flesh and the peel, until only the inner fruit remains. Working over a bowl, hold the fruit in one hand and cut between the membranes to release each segment.
Heat a small pan over medium heat. Add the walnuts, 2 tablespoons water, half the honey, and a large pinch of salt. Bring to a boil and reduce to a simmer, stirring constantly. Reduce until liquid is syrupy and walnuts are coated. Set aside.
To make the vinaigrette, whisk the remaining honey and balsamic vinegar together in a large bowl. Whisk in 3 tablespoons olive oil and season with salt and pepper.
Once the farro is cooked, toss it into the vinaigrette with the pears, pomelo segments, arugula, and walnuts. Season with salt and pepper.
Divide among plates, sprinkle with feta, and dig in!