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1 bunch frisee lettuce, rinsed and torn into small pieces
2 ounces macadamia nuts, chopped and lightly toasted
1 Asian pear, peeled and diced
8 ounces fresh goat cheese, crumbled
3 scallions, thinly sliced diagonally
In a saucepan, combine farro, water, coconut oil and bay leaf. Bring to a boil, then reduce heat to a low simmer. Cover and cook 15 minutes. Drain farro and let cool to room temperature.
Whisk together sherry vinegar, Dijon mustard, honey and 1/4 cup olive oil. Pour this dressing over the farro and mix well. Chill in the refrigerator.
Preheat oven to 400 F.
Toss the grapes with 1 tablespoon olive oil, salt and pepper. Roast on a cookie sheet for 15 minutes. Toss the warm grapes with the frisee to allow the frisee to wilt slightly.
In a large bowl, toss the chilled farro with the warm grapes and frisee, macadamia nuts, pear and cheese. Garnish with scallion.
TRI-PLY STAINLESS STEEL
Our tri-ply stainless steel has a full aluminum core bonded between two outer layers of professional-grade stainless steel. The induction-compatible exterior is infused with titanium to prevent scorching and discoloration over time.
All vessels have a precision-pour rim for clean, dripless pouring from the pan. The rim is rolled, sealed and polished to protect the internal aluminum layer.
Patented ergonomic handles are hollow to minimize heat transfer and provide a comfortable grip. Interior capacity markings allow for quick and easy reference with liquid measurements.