Waldorf Salad with Farro and Frisee

• 2 cups farro
• 6 cups water
• 1 tablespoon coconut oil
• 1 bay leaf
• 3 tablespoons sherry vinegar
• 1/2 tablespoon Dijon mustard
• 2 tablespoons honey
• 1/4 cup plus 1 tablespoon olive oil, divided
• 3 cups red seedless grapes
• Salt and pepper
• 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.