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Farro, Chestnut & Apple Salad with Hazelnut Vinaigrette

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  • 1 tbsp. Roland® Fine Sea Salt
  • 1 cup Roland® Farro
  • 1/2 cup celery
  • 1 cup Granny Smith apple, diced
  • 1 cup fennel bulbs, sliced thin
  • 1/2 cup cooked crumbled bacon (optional)
  • 1 bulb shallot, sliced thin
  • 2 cups Baby Kale
  • 1/2 cup Pecans, chopped
  • 1/2 cup Roland® (Vacuum Pack) Chestnuts, chopped
  • 1/2 cup Roland® Apple Cider Vinegar
  • 1 tbsp. Roland® Dijon Mustard
  • 1/2 tsp. Roland® Fine Sea Salt
  • 1/4 tsp. Pepper
  • 2 tbsp. Roland® Maple Syrup
  • 1/2 cup Roland® Hazelnut Oil
  • 1/3 cup Roland® Olive Oil
  1. In a large pot of boiling water, add 1 Tbsp. salt, then add the farro. Cook for 20-25 mins, drain.
  2. While farro is cooking, make the vinaigrette. In a food processor add the vinegar, Dijon mustard, 1/2 tsp. salt, 1/4 tsp. pepper and maple syrup. With the food processor running drizzle the oils in a slow steady stream until the vinaigrette emulsifies.
  3. In a small dry sauté pan, on medium-low heat, toast the pecans until fragrant, stirring constantly. Remove and set aside to cool.
  4. In the same pan, melt the butter and toast the chestnuts, approx. 5 mins, stirring frequently. Remove and set aside to cool.
  5. In a large bowl, combine all of the ingredients except the pecans and vinaigrette. Toss to combine. Then add ½ cup of the vinaigrette and toss again. Taste and add additional salt and pepper as desired.
  6. Add the pecans right before serving and add more vinaigrette to taste.
  7. Optional: Cooked chicken, pork or duck can be added for a complete meal.

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