Farro Salad With Blue Cheese, Pine Nuts, And Tomatoes Recipe

• 2 medium cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 10 ounces farro (about 1 1/2 cups)
• 4 cups water
• 1 small white or yellow onion, quartered
• 1 medium clove garlic, smashed
• 1 medium carrot, peeled and cut into large chunks
• 2 teaspoons kosher salt, plus more for seasoning
• 1 medium tomato, chopped
• 1 small seedless cucumber, finely chopped
• 1/4 cup minced, fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 1 1/2 tablespoons minced, fresh lemon thyme or regular thyme
• 3 ounces crumbled blue cheese
• 1/4 cup pine nuts, lightly toasted
• Freshly ground black pepper

1. Whisk together ingredients for the vinaigrette in a small bowl, seasoning generously with salt and pepper. Reserve.
2. Place farro and water in a medium saucepan with onion, garlic, carrot, and 2 teaspoons salt and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until farro is just tender, about 20 minutes. Drain, discard onion, garlic, and carrot and transfer to a bowl to cool.
3. Gently fold remaining salad ingredients into cooled farro. Add vinaigrette, starting with a few tablespoons at a time. Taste, season with salt and pepper, and add additional vinaigrette as needed. Serve immediately.

garlic, red wine vinegar, extravirgin olive oil, kosher salt, water, white, clove garlic, carrot, kosher salt, tomato, cucumber, parsley, fresh basil, thyme, blue cheese, pine nuts, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2014/07/farro-salad-with-blue-cheese-pine-nuts-and-tomatoes-recipe.html (may not work)