Dried Cherry, Fennel, and Farro Salad

Salad Ingredients

2 tsps salt

1 cup of farro

1 small fennel bulb, finely diced

2 honeycrisp apples, diced

1/2 cup of dried cherries, more to taste

1/8 cup red onion, finely diced

Dressing Ingredients

1 tsp of apple cider vinegar

1 tbsp of local maple syrup

1 tbsp of Dijon mustard

1/4 cup of olive oil

1/4 tsp black pepper

1/4  tsp of salt

Directions

In a medium bowl, combine apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and black pepper. Whisk until combined.

Rinse farro in cold water. Add 3 cups of water to a small sauce pan. Add 2 tsp of salt and bring to a boil. Once boiling, add farro. Bring back to a boil and don’t leave the stove. Once boiling, reduce heat until you hit a rolling simmer. Cook about 9-10 minutes, or until farro is al dente. Drain and cool on a baking sheet for 15 minutes. 

In a small bowl, whisk together the maple mustard dressing ingredients.

In a large bowl, combine the salad ingredients. Stir to combine. Add the dressing and stir to combine.