Daytime Kitchen: Farro Salad

By Brittany Flowers - Daytime Blue Ridge Host

Chef Ted Polfelt and Chef John Schopp join Natalie and Brittany in the Frankie Rowland's kitchen to make farro salad.

Here's the recipe:

1 c farro (cooked and chilled)

3 heirloom carrots (confit or roasted and chilled)

1 shallot, julienne

TT salt and pepper

1/2 C EVO

1/4 C lightly packed fresh mint

1/2 C lightly packed fresh arugula

1/3 C pomegranate seeds

1 tsp tahini

1 lime, juiced

1/2 tsp Dijon mustard  

MOP: Combine tahini, lime juice, and half the olive oil in a separate bowl. Combine remaining ingredients in another bowl. Combine both, check for seasoning.

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