Instructions
Dressing
- Place orange juice, zest, basil leaves, salt and pepper in a small bowl.
- Whisk until well combined
Salad
- Place butter in a medium-sized pot over medium heat.
- Add farro and toast for about 5 minutes.
- Add water then cover with lid. Reduce to low heat and simmer for about 25 minutes or until the water has completely absorbed and the farro is soft and chewy.
- Meanwhile, toast the pistachios by placing them in a cast iron skillet over medium heat for about 5 minutes, stirring occasionally. Remove from heat once edges are roasted.
- Place the dried peaches, apple, pistachios, and arugula in a large bowl and add the farrow once it has cooled slightly.
- Dress the salad by adding a touch of dressing at a time.
This recipe was originally posted on The Tig.
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