Drunk'n Farro Salad
Let's take that Summer Farro Salad to the next level and get'er drunk! It's a refreshing twist on a this summer dish and adding the white wine just helps to accentuate all the existing flavors and add a splash of sophistication.
Ingredients
Start with the Drunken Raisins:
- 1/2 cup raisins
- 1/2 cup white wine such as Unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc
- 1-2 tablespoons honey or maple syrup adjust to taste
- A pinch of cinnamon or other spices optional
For the White Wine Citrus Dressing:
- 1/4 cup fresh lime juice
- 1/4 cup white wine same as above
- 2 tablespoons honey or maple syrup adjust to taste
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
For the Farro Salad:
- 1 cup cooked farro cooled to room temp
- 1 cup grilled zucchini diced
- 1 cup bell peppers any color, diced
- 1/2 cup red onion finely chopped
- 1/2 cup mandarin oranges diced (or your favorite fruit)
- 1/2 cup fresh herbs such as parsley, mint, and basil, chopped
- 1/2 cup drunk raisins strained (see above)
- 1/2 cup goat cheese crumbled
- 1/4 sliced almonds or your favorite nut, toast for additional depth of flavor
- Salt and black pepper to taste
Instructions
First, Get'em Drunk (Prep the Raisins):
- Prep the Raisins: Place the raisins in a clean glass jar or container with a tight-fitting lid. Make sure the container is large enough to hold the raisins and the liquid.
- Choose the Wine: Select a white wine that you enjoy the flavor of. Crisp and slightly acidic white wines like Unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc work well for this recipe.
- Soak the Raisins: Pour the white wine over the raisins in the jar. The wine should completely cover the raisins. If the raisins aren't fully submerged, you can press them down gently.
- Add Sweetener and Spices (Optional): If you prefer your drunken raisins to be slightly sweeter, you can add 1 to 2 tablespoons of honey or maple syrup to the mixture. Additionally, a pinch of cinnamon, nutmeg, or other spices can add extra depth of flavor. Stir gently to dissolve the sugar and distribute the spices.
- Seal and Store: Seal the container tightly with its lid. Store it in a cool, dark place, such as a pantry or cupboard.
- Allow to Infuse: Let the raisins soak in the wine for at least 24 hours, or up to a few days (if you can).
Create the Citrus Vinagrette:
- In a small saucepan, whisk together the fresh lime juice and white wine, and bring to a boil over medium/high heat. Once it hits boiling point, turn down to medium heat and whisk in the honey or sweetener until fully dissolved. Turn off the stove and let the mixture cool. This step allows the alcohol to cook out a little bit while still keeping the depth of flavor.
- Once cooled, add the Dijon mustard to the mixture. The mustard will help emulsify the dressing and give it a creamy consistency.
- While whisking, slowly drizzle in the extra virgin olive oil to help create a well-blended dressing. Whisk until the dressing is smooth and the oil is fully incorporated.
- Season the vinaigrette with a pinch of salt and a sprinkle of black pepper. Taste and adjust the seasoning as needed.
Assemble the Salad:
- In a large mixing bowl, combine the farro, zucchini, bell peppers, red onion, and mandarin oranges.
- Add the chopped fresh herbs to the bowl. You can use a combination of parsley, mint, and basil for a bright and fragrant mix.
- Sprinkle the crumbled goat cheese, drunken raisins, and sliced almonds over the salad. Season the salad with salt and black pepper to taste.
- Whisk the vinaigrette again to make sure all the ingredients are well combined and pour over the salad.
- Gently toss all the ingredients together until they are well combined and coated with the dressing. Let the salad sit for about 10-15 minutes before serving to allow the flavors to get happy together and enjoy!