Farro Salad with Beets, Pistachios, and Pomegranate

fromAbby Gitlitz

From Fine Dining January 2020

https://www.finecooking.com/recipe/farro-salad-with-beets-pistachios-and-pomegranate

Ingredients:

• 1 cup farro
• Kosher salt
• 1 Tbs. pomegranate molasses
• 1 Tbs. white balsamic vinegar
• 1 tsp. stone-ground mustard
• 1/4 cup olive oil
• Freshly ground black pepper
• 5 oz. arugula
• 8 oz. vacuum-packed cooked beets, halved or quartered if large
• 1/4 cup pistachios, roughly chopped
• 2 Tbs. pomegranate seeds or any other fruit
  
• 1 oz. crumbled ricotta salata (about 1/4 cup)

Directions

1. In a medium saucepan, combine the farro, 1/2 tsp. salt, and 2 cups water and bring to a boil. Reduce the heat, cover, and simmer about 25 minutes, or until the farro is tender and the liquid is absorbed.
2. Meanwhile, in a medium bowl, whisk the molasses, vinegar, and mustard. Whisking continuously, pour in the oil in a slow, steady stream. Season with 1-1/2 tsp. salt and 1/4 tsp. pepper.
3. In a large bowl, toss the arugula with the farro. Drizzle with the vinaigrette, and toss again. Divide among shallow bowls. Top with the beets, pistachios, pomegranate arils, and cheese, and serve.