Spelt Salad with Apples, Pomegranate Seeds and Pine Nuts

• 1/3 cup pine nuts, preferably from Italy (2 ounces)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 1 small shallot, minced (2 tablespoons)
• Salt and freshly ground pepper
• 4 cups Thyme-Scented Spelt
• 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
• 1/2 cup pomegranate seeds (from 1 pomegranate)
• 1/2 cup chopped flat-leaf parsley

1. Preheat the oven to 350.
2. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes.
3. Let cool.
4. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.
5. Add the Thyme-Scented Spelt, pine nuts, apple, pomegranate seeds and parsley; toss before serving.

pine nuts, extravirgin olive oil, white wine vinegar, shallot, salt, thyme, apple, pomegranate seeds, flatleaf

Taken from www.foodandwine.com/recipes/spelt-salad-with-apples-pomegranate-seeds-and-pine-nuts (may not work)