Sokol Blosser Winery
Try this salad recipe — it combines farro with roasted fennel and radicchio, and gets finished with red wine vinaigrette.
This recipe pairs perfectly with Sokol Blosser Winery’s 2014 Willamette Valley Pinot Gris.
Preheat oven to 400 degrees F.
In a 4 quart pot, bring salted water to a boil and add farro. Cook until tender, approximately 10 minutes. Allow to cool.
Split the fennel in half lengthwise, and season well with salt and pepper.
Heat a cast iron skillet on medium heat and add 2 tablespoons of extra virgin olive oil and fennel, with the cut side down.
Begin to caramelize the fennel in the pan for 4 minutes. Transfer to oven until just cooked through, approximately 10 minutes. Allow to cool.
In a large mixing bowl, add farro, fennel, Treviso, vinaigrette, salt, and pepper. Toss until well coated. Finish with Belper Knolle.