2 cups Chilean grapes, halved
1 cup uncooked farro perlato
3 cups water
1 small, or ½ large, red onion, sliced
¼ cup white wine vinegar
1 teaspoon pomegranate molasses
1 tablespoon Dijon mustard
⅓ cup + 4 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
½ cup parmigiano cheese, grated
2 cups salad greens* Salt and pepper to taste
Prepare farro as directed on package, toss with salt and pepper and cool.
While the farro is cooking, toss 1 cup of the halved grapes with 2 tablespoonsolive oil, salt and pepper. (reserve remaining 1 cup of grapes for later) Place inbaking dish and roast, in a 350F oven, for approximately 20 minutes, or untiltheir juice has been extracted and grapes are soft. Remove from oven and allowto sit at room temperature.
Heat 2 tablespoons of olive oil in a sauté pan. Add onions and sauté overmedium heat until soft and slightly browned. Add salt and pepper to taste. Setaside to cool.
Mix vinaigrette: In a bowl, whisk together vinegar, pomegranate molasses,mustard and juice from roasted grapes. Whisk in olive oil in a thin stream untilemulsified. Whisk in salt and pepper to taste as well as chopped rosemary.
Toss salad: Place sautéed onions and roasted grapes into bowl with farro. Addhalf of the vinaigrette and the parmigiano cheese. Toss to coat evenly. Add in 1cup uncooked, reserved, grapes. Toss in greens. Add additional vinaigrette, asneeded.** Taste and add salt and pepper to needed. Serve immediately.
*If using hearty greens such as kale or cabbage, you can toss the salad while the other ingredients are still warm. Hearty greens are also recommend if you are making this salad in advance or if it will be sitting out for a while. ** Farro tends to soak up the dressing, you will need more vinaigrette than with other salads. To save time, could also use a prepared vinaigrette.
Recipe courtesy of Fruits from Chile.