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

Try this salad recipe — it combines farro with roasted fennel and radicchio, and gets finished with red wine vinaigrette
farro salad

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.

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 Ounces red wine vinaigrette
  • Belper Knolle or pecorino cheese, to finish

Directions

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.