Farro, Cheddar, Walnut and Apple Salad
Photo curtesy of the California Walnut Board
1 cup farro
1 cup California walnuts, toasted, coarsely chopped
2 stalks celery, thinly sliced on the diagonal
5 ounces Cheddar, 1/2-inch cubes
2 Granny Smith apples, quartered, cored, thinly sliced
2 tablespoons parsley, flat-leafed, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
3 tablespoons sherry vinegar
Black pepper, freshly ground
Place the farro in a bowl and cover with plenty of cold water. Let sit for 10 minutes.
After 10 minutes, drain and place in a saucepan with cold water to cover by 2 inches. Add 1 teaspoon salt. On high heat, bring to a boil, reduce the heat to medium-low and simmer for 15 minutes until tender, but slightly crunchy. Drain and spread onto a baking sheet to cool completely.
For the dressing, in a small bowl, whisk together the olive oil, walnut oil, and vinegar. Season with salt and pepper.
In a bowl, gently combine the farro, walnuts, celery, cheddar apples, parsley, and dressing.
Season with salt and pepper and serve immediately.