The allspice notes of our Organic Heirloom 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! Close neighbors to the farm, Samish Bay Cheese, provide their signature Ladysmith Cheese to keep it all in the Skagit Valley family.
Yield: 4-6 servings | Prep: 30 minutes
A note about farro: 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.
INGREDIENTS
1 ½ cups farro of choice (we recommend Bluebird Grain Farms)
½ cup Organic Pickled Heirloom Blueberries
2 oranges, supremed and reserving juice
2 cups thinly sliced fennel (about 1 medium bulb)
¼ pound Samish Bay Ladysmith cheese (or substitute ricotta salata)
¼ cup fresh parsley, chopped
VINAIGRETTE
¼ cup orange juice
3 tablespoons white wine or champagne vinegar
¼ cup olive oil
DIRECTIONS
Cook the farro in a pot of boiling, salted water until tender. Time will vary depending on the variety of farro used. Drain well.
Slice the fennel 1/16th of an inch thick with a mandolin. Whisk all vinaigrette 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.
