Recipe Servings: 4 to 6
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 20 minutes
½ cup pine nuts
1 cup fingerling potatoes, cubed in to bite sized pieces
1 pint grape tomatoes, halved
1 lb asparagus, rough ends removed and then cut in half (about 1 ½ inch pieces)
9 oz farro, Italian Emmer variety (about 1 ¼ cups)
1 shallot, sliced in half lengthwise and thin sliced into thin strips
2 cloves of garlic, sliced thin
2 tsp Herbs de Provence
1 tbsp Lucini® Extra Virgin Olive Oil
Fresh cracked pepper, to taste
Preheat oven to 375 degrees F.
Toast pine nuts in a small skillet over low to medium heat until slightly golden, about five minutes. Remove from heat and set aside.
Bring a pot of salted water to boil and carefully add farro to the pot. Boil over medium-high heat for 15 minutes. Drain and rinse the farro with cold water. Place the cooked farro in a large serving dish.
Meanwhile, in a large mixing bowl, combine potatoes, asparagus, shallot and garlic with the Herbs de Provence and extra virgin olive oil. Season with a dash of salt and pepper. Arrange the mixture on a baking sheet and bake for 15 – 18 minutes, or until potatoes are tender and the shallots appear caramelized.
Add the roasted vegetables, pine nuts and tomatoes to the farro. Gently mix in the vinaigrette. Season with salt and pepper to taste.
The salad can be refrigerated overnight. Bring to room temperature before serving.