For the Vinaigrette
½ Medium shallot, finely diced if not blending
1 Tbsp. Dijon mustard
¼ Cup ENZO Organic White or Red Wine Vinegar ¼ Cup ENZO Organic Extra Virgin Olive Oil - Delicate Salt and pepper, to taste
For the Salad
1 Cup Cooked farro
1 Bunch Lacinato kale, stems removed and roughly chopped
2 apples or persimmons, sliced
¼ Cup Feta cheese
¼ Cup Roasted, slivered almonds, optional
Whisk diced shallot, mustard and vinegar until combined. Slowly stream olive oil into the mixture until emulsified and season with salt and pepper, to taste. Option to use a food processor or blender to combine.
Cook farro per package directions. While farro is cooking, wash and dry kale and apples or persimmons. Combine chopped kale, sliced fruit and feta on a platter and lightly dress. Top with roasted almonds and serve.