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Farro Salad with Pan Roasted Carrots
Ingredients
  • subheading: FARRO SALAD WITH PAN ROASTED CARROTS:
  • ½ pound carrots (peeled, cut into 2-inch pieces on a bias)
  • 2 tablespoons olive oil
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground ginger
  • 3 cups water or stock
  • 1 cup farro
  • Kosher salt and freshly ground black pepper (to taste)
  • subheading: SHERRY VINAIGRETTE:
  • 4 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • subheading: TO ASSEMBLE:
  • ½ cup pistachios (toasted, roughly chopped)
  • ½ cup parsley (roughly chopped)
  • ⅔ cup feta (crumbled)
Steps
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