Autumn Farro Salad with Kale, Asian Pear, and Hazelnuts

By á-159368

From Shape Oct. 2014

Ingredients

• 1 cup quick-cook faro
• 2 oz. Tuscan kale, cut into 1/2-inch ribbons (about 2 cups)
• 6 tsp. walnut oil
• Kosher salt
• 1 cup thinly sliced radicchio
• 2 tbsp. sherry vinegar
• 2 tsp. pure maple syrup
• 1/2 tsp. Dijon mustard
• Freshly ground black pepper
• 1/2 medium Asian pear, cored and thinly sliced
• 1/4 cup hazelnuts, toasted and chopped

Preparation

Step 1

1. Cook faro until just tender, about 12 minutes. Drain and spread over baking sheet. Cool for 5 minutes.
2. In a large serving bowl, combine kale with 2 tsp. of oil and a pinch of salt. Massage oil into kale leaves. Add cooled farro and radicchio.
3. In a small jar with a lid, combine vinegar, maple syrup, mustard, remaining oil, and salt and pepper to taste. Close jar and shake to combine. Pour over salad and toss well. Add pear slices and half of the hazelnuts and toss again. Top with remaining hazelnuts.