Pickled Blueberry Farro Salad
The allspice notes of Bow Hill Pickled Blueberries meld seamlessly with the orange and fennel in this ancient grain salad. Farro harks from the tombs of Egypt and meets the modern day pickled blueberry! Next door neighbors to the farm, Samish Bay Cheese, provide their signature Ladysmith Cheese to keep it all in the Skagit Valley family.
Yield: Serves 4-6
Prep: 30 minutes
1 ½ cups farro*
½ cup Bow Hill Pickled Blueberries
2 oranges, supreme and reserving juice
2 cups thinly sliced fennel (1 medium bulb)
¼ lb Samish Bay Ladysmith cheese (or substitute ricotta salata)
¼ cup fresh parsley, chopped
¼ cup orange juice
3 tbsp white wine or champagne vinegar
¼ cup olive oil
Cook the farro in a pot of boiling, salted water until tender. Time will vary depending on the variety of farro used. Drain well.
Peel and segment the oranges from in between the membranes. While making the supremes, hold the oranges over a strainer placed over a bowl to collect the juices, ¼ cup is needed for the vinaigrette. Slice the fennel 1/16 of an inch thick with a mandolin. For the vinaigrette, whisk all of the ingredients together.
Assemble the salad by combining all of the ingredients and vinaigrette. Fold in the orange supremes and cheese last to help ensure that they hold their shape. Salt to taste.
* Three varieties of farro are available – pearled, semi-pearled and whole grain. Whole grain farro retains the bran and holds more nutrition and fiber. Pearled farro takes approximately 20-30 minutes to cook and whole grain farro is best soaked overnight, taking up to 2 hours to cook.
Products Featured in this Recipe
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