Farro, Roast Fennel, Treviso Radicchio, Belper Knolle, And Red Wine Vinaigrette

Farro, Roast Fennel, Treviso Radicchio, Belper Knolle, And Red Wine Vinaigrette
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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.
Servings
4
servings
farro salad
Ingredients
  • 1 cup farro
  • 1 fennel bulb, roasted and chopped
  • salt, to taste
  • pepper, to taste
  • extra-virgin olive oil
  • 1/2 treviso head, washed and cut
  • 2 ounce red wine vinaigrette
  • belper knolle or pecorino cheese, to finish
Directions
  1. Preheat oven to 400 degrees F.
  2. In a 4 quart pot, bring salted water to a boil and add farro. Cook until tender, approximately 10 minutes. Allow to cool.
  3. Split the fennel in half lengthwise, and season well with salt and pepper.
  4. Heat a cast iron skillet on medium heat and add 2 tablespoons of extra virgin olive oil and fennel, with the cut side down.
  5. Begin to caramelize the fennel in the pan for 4 minutes. Transfer to oven until just cooked through, approximately 10 minutes. Allow to cool.
  6. In a large mixing bowl, add farro, fennel, Treviso, vinaigrette, salt, and pepper. Toss until well coated. Finish with Belper Knolle.
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