Serves 4
1 cup uncooked farro
1 cup fresh apple cider
2 bay leaves
kosher salt and pepper
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistashios, chopped
1 cup roughly chopped parsley
1 cup chopped mint leaves
1 cup cherry tomatoes, halved
1/3 cup sliced radishes
2 cups baby arugula
1/2 cup shaved Parmesan
sea salt
place farro, apple cider, bay leaves, 2 tsp salt and 2 cups water in a sauce pan and bring to boil. lower the heat and simmer uncovered for about 30 minutes (likely less), until farro is tender. Transfer farro to bowl and discard bay leaves.
In a small bowl, whisk together olive oil, lemon juice, 1 tsp salt, 1/2 tsp pepper. Stir and set aside.
In large bowl, add farro, pistashios, parsley, minut tomatoes and radishes. Add arugula and parmesan. Add dressing and stir. Serve.