Fall Farro Salad with Pomegranate, Walnut & Truffles

Ingredients

• •⅓ cup extra virgin olive oil
• •8 ounces farro
• •1 parmesan into ribbons
• •1 pomegranate
• •1 small head radicchio
• •salt and pepper
• •1 truffle mushroom
• •30 ml vinegar
• •4 ounces walnuts

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Method

From foodista.com — read the original

1. 1In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)
2. 2Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil. Give it another good mix.
3. 3To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.
4. 4Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.
5. 5Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).