Harvest Salad
Ingredients
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
Directions
Step 1
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.
Step 2
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.
