Farro Salad with Real Maple Syrup Vinaigrette, Carrots, Snap Peas, Sweet Peppers, and Mint

Maple Vinaigrette (makes 1 1/2 cups)

• 1 shallot, minced
• 1 Tbsp Dijon mustard
• 1 cup extra virgin olive oil
• 1/3 cup cider vinegar
• 2 Tbsp pure maple syrup from Canada
• 1 tsp kosher salt

Farro Salad

• 1 1/2 cups farro
• 1 1/2 tsp kosher salt
• 1 tsp extra virgin olive oil
• 1/2 cup real maple vinaigrette (recipe above)
• 1 cup thinly sliced carrot rounds
• 1 cup finely chopped carrot tops
• 1 cup chopped fresh sugar snap peas
• 1 cup chopped yellow bell pepper
• 1/2 cup torn fresh mint leaves
• Freshly ground black pepper, to taste

Maple Vinaigrette

1. Place the shallot and mustard in a mason jar, seal with lid and shake.
2. Slowly whisk in the olive oil and then thin with the vinegar and pure maple syrup. Season with the salt and place in a clean mason jar. The vinaigrette will keep in the fridge for a week.

Farro Salad

1. Rinse the farro under cold running water in a fine-meshed sieve.
2. Place the farro in a pot and cover with 4 1/2 cups of water. Bring to a boil and then add 1/2 teaspoon of the salt.
3. Simmer farro and cook for 30 minutes. Then drain, toss with 1 tablespoon of the olive oil in a bowl and set aside.
4. In a separate, large bowl, combine the carrots, carrot tops, snap peas, bell peppers, and mint. Add 1/4 cup of the vinaigrette and a teaspoon of kosher salt. Toss well.
5. Add the farro and the remaining 1/4 cup of vinaigrette. Toss again and serve.