Farro & Fig Salad

Combining sweet late-summer produce like figs and fresh garden herbs with hearty autumn flavors such as farro and sweet potato, this meal embraces the present and celebrates the coming season.

This salad is beautiful and delicious, satisfying and healthy! As figs hit peak season, in late summer, I love to add them to sweet and savory dishes.

INGREDIENTS

• 1 cup apple cider
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1/4 cup extra virgin olive oil
• 1 lemon squeezed
• 1/2 cup mozzarella, cut into squares
• 1/4 red onion, diced
• 1 medium sweet potato (peeled, cut into 1-inch pieces, and roasted with evoo & salt at 375°F for 25 minutes)
• 1 tbsp capers
• 4 figs cut into quarters
• 1/2 cup chopped parsley
• 4 oz of butterhead lettuce
• 1 tsp flake salt for finishing

METHOD

1. Add rinsed farro, apple cider, salt, and 2 cups of water to a pot and simmer until the liquid evaporates for about 30 minutes.
2. Cool farro by spreading a thin layer on a flat plate, so it cools quickly and easily.
3. While farro is cooking, roast your sweet potato, as described above, and let it cool.
4. In a large bowl, add butterhead lettuce leaves. Top with mozzarella, farro, sweet potato, capers, and quartered figs.
5. In a dressing jar, mix together olive oil, lemon, chopped parsley, and garlic powder, and stir well.
6. Pour parsley oil over the dish, and top with flake salt. Mix salad well and plate decoratively.