Recipe Servings: 4 to 6Recipe Preparation Time: 15 minutesRecipe Cook Time: 20 minutes
½ cup pine nuts1 cup fingerling potatoes, cubed in to bite sized pieces1 pint grape tomatoes, halved1 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 strips2 cloves of garlic, sliced thin2 tsp Herbs de Provence1 tbsp Lucini® Extra Virgin Olive Oil
Kosher saltFresh cracked pepper, to tasteLemon Vinaigrette
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.Rich in protein, farro has been used in Ancient Italian cuisines for thousands of years. The addition of roasted asparagus, potatoes and shallots along with fresh tomatoes and a lemon vinaigrette add flavor and versatility. Serve atop fresh greens or as a side to roasted meat.