Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola
Nutty farro and oh-so-thinly sliced celery and fennel are coated in a tangy Dijon dressing in this warm and hearty salad. Punchy, earthy Gorgonzola, sweet raisins, and toasted pecans add depth and flavor making this meal a delicious choice for any lunch or dinner!
Salad Ingredients
- 4 cups chicken stock
- 1 cup uncooked farro
- 3 stalks celery, plus leafy tops chopped and saved
- 1 small fennel bulb
- 1/2 cup halved pecans
- 1/4 cup raisins
- 3 oz Gorgonzola
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Dressing Ingredients
- 1/3 cup olive oil (try our Sicilian Lemon Infused Olive Oil to add a fresh and zesty flavor!)
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon balsamic vinegar (try our Harvest Fig Barrel Aged Balsamic Vinegar, which pairs beautifully with the raisins and Gorgonzola!)
- 1 garlic clove, minced
- 1/2 shallot, finely diced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked pepper
Directions
- Bring chicken stock to a boil in a medium saucepan. Add farro and stir. Boil for 5 minutes, stirring frequently. Cover, reduce heat to low, and simmer until tender and stock is absorbed (about 60 minutes). Drain excess liquid and let farro stand, covered.
- Thinly slice celery and fennel using a mandolin.
- Toast pecans in a dry skillet over medium-low heat for 2-3 minutes. Chop coarsely.
- In a wide-mouthed jar, whisk dressing ingredients until emulsified.
- In a large bowl, combine farro, sliced celery, celery tops, fennel, pecans, raisins, Gorgonzola, parsley, and mint. Drizzle with dressing and toss to coat. Serve immediately.