Farro, Roast Fennel, Treviso Radicchio, Belper Knolle, and Red Wine Vinaigrette
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.
- 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 Ounces red wine vinaigrette
- Belper Knolle or pecorino cheese, to finish
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.