1 C farro, rinsed
2 C water
1/2 t salt
1 t dried thyme
2 bay leaves
Combine all ingredients in a sauce pan. Bring to a boil. Lower heat to a simmer and cover. Cook for 20-25 minutes until farrow is “toothy” but tender. Drain excess water. Spread cooked farro on a cookie sheet for quick cooling.
8 ounces white mushrooms, stems removed and caps wiped, sliced thin
1/2 small red onion, thinly sliced, rinsed and dried
1 C thinly sliced radicchio
1/2 c walnut pieces, toasted
1/3 c pomegranate seeds
1/2 bunch Italian parsley, coarsely chopped
3 slices prosciutto, crispy
Grated Pecorino cheese for topping
Put slices on a cookie sheet and place into a preheated 325 degree oven for seven minutes or so. Careful not to overcook. It will get crispier as it cools. Break slices into shards.
2 ounces lemon juice, roughly one lemon
6 ounces EVOO
1 t Dijon mustard
1/2 t salt
1/2 t fresh cracked pepper
1 t sugar
Combine all ingredients in a container except oil. Using an immersion blender (or whisk!) combine ingredients well. Slowly drizzle in the oil while blending or whisking.
Combine salad ingredients (except cheese) with cooled farro and dressing. Garnish salads generously with grated Pecorino.