Full recipe below, send it to a friend who’d love this!
By: Katie Aubin, Karlee Rotoly & Tasty
Ingredients (for 4 servings)
1 medium garlic clove, minced
2 teaspoons dijon mustard
2 teaspoons lemon zest
3 tablespoons lemon juice
1 tablespoon honey
½ teaspoon kosher salt, plus more to taste
¼ cup neutral oil (60 mL), such as canola or avocado oil
3 cups farro (600 g), cooked
1 teaspoon kosher salt, divided, plus more to taste
½ teaspoon black pepper
2 medium honeycrisp apples, thinly sliced
½ cup toasted hazelnuts (75 g), roughly chopped
⅓ cup fresh mint leaf (15 g), torn
4 oz goat cheese (130 g), crumbled
Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
Serve the salad with the remaining dressing alongside.