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Photo curtesy of the California Walnut Boardhttp://www.walnuts.org/cooking-with-walnuts/recipes/farro-cheddar-walnut-and-apple-salad/
1 cup farroKosher salt1 cup California walnuts, toasted, coarsely chopped2 stalks celery, thinly sliced on the diagonal5 ounces Cheddar, 1/2-inch cubes2 Granny Smith apples, quartered, cored, thinly sliced2 tablespoons parsley, flat-leafed, chopped
Dressing3 tablespoons extra-virgin olive oil1 tablespoon walnut oil3 tablespoons sherry vinegarBlack pepper, freshly ground
Place the farro in a bowl and cover with plenty of cold water. Let sit for 10 minutes.
After 10 minutes, drain and place in a saucepan with cold water to cover by 2 inches. Add 1 teaspoon salt. On high heat, bring to a boil, reduce the heat to medium-low and simmer for 15 minutes until tender, but slightly crunchy. Drain and spread onto a baking sheet to cool completely.
For the dressing, in a small bowl, whisk together the olive oil, walnut oil, and vinegar. Season with salt and pepper.In a bowl, gently combine the farro, walnuts, celery, cheddar apples, parsley, and dressing.
Season with salt and pepper and serve immediately.
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