INGREDIENTS
California Grapes and Radicchio Salad with Crispy Farro
For the Balsamic Maple Vinaigrette:
¼ cup extra-virgin olive oil
1/8 cup balsamic vinegar
2 tablespoons maple syrup
1 clove garlic, finely grated
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
¼ teaspoon kosher salt
¼ teaspoon freshly-cracked black pepper
For the Salad and Sausage:
½ cup farro
Kosher salt
1 tablespoon avocado oil
4 turkey sausages, substitute pork or lamb sausage
½ cup walnuts, roughly chopped
1 head radicchio, cut into quarters and leaves separated
2 cups green grapes from California, sliced in half
½ cup labneh, for serving
INSTRUCTIONS
For the Balsamic Maple Vinaigrette:
1. In a mason jar, combine the olive oil, balsamic vinegar, maple syrup, garlic, Dijon mustard, whole grain mustard, salt and pepper. Seal with a lid, shake vigorously until emulsified, taste for seasoning and adjust with salt and pepper, as desired. Cover and set aside until ready to serve. Leftovers can be refrigerated up to 5 days. Remove from fridge 10 minutes before serving.
For the Salad and Sausage:
1. Bring a small pot of water to a boil. Season the water with ½ teaspoon kosher salt and add the farro. Cook the farro until al-dente, around 15 minutes. Drain the farro and rinse it under cold water to stop the cooking and remove excess starch. Set aside and let the farro dry completely.
2. Preheat a large frying pan over medium-heat. Add the avocado oil and heat until shimmering. Add the sausages and cook until golden brown, around 5 minutes. Flip and cook the other sides until golden brown, around 5 minutes. Repeat the process until the thickest part of the sausages register 165F, around 4 more minutes. Transfer the sausages to a plate, tent with foil, and set aside.
3. Return the frying pan to the heat, add the dried farro and cook, stirring occasionally, until golden brown and slightly crispy, around 10 minutes. Add the walnuts and cook, stirring, until the nuts are golden brown and fragrant, around 4 more minutes.
4. In a bowl, combine the radicchio, green grapes from California and crispy farro. Drizzle half of the balsamic maple vinaigrette overtop and toss everything to coat. Taste the salad and adjust with more vinaigrette, as desired.
5. To serve, spread a layer of labneh onto individual plates. Top with the California grapes and radicchio salad and sausage. Serve immediately.
#CaliforniaGrapes #HealthySalad #EasyRecipe