Tonight is a perfect night for a glass of red wine and something warming, right? Despite the fact that it is apparently June it barely feels like its the beginning of May.
How about a warm salad to comfort you from the inside out? What goes into our salad tonight you might be wondering?
Farro -- found at Fairway, Whole Foods, and pretty much any specialty store
Arugula
Caramelized Onions
Garlic
Roasted Beets
Parsley
Walnuts
Old Chatham Sheepherding Company's Ewe's Blue -- A New York State sheep's milk blue that is creamy and round with nice tangy piquant notes and the perfect spicy counterpart to your nutty, vegetal, aromatic salad.
Aged Balsamic Vinegar
EVOO
Sea Salt
To assemble this salad start by preheating your oven to 350 degrees and chopping up your beets. Toss with some EVOO, chopped up garlic, parsley, and sea salt. Roast for approximately forty minutes or until tender. While your beets are cooking, boil a pot of salted water to cook your farro. Cook the farro in the same manner as you cook rice. With those two cooking, grab a saute pan and and dice up a half of an onion and cook with EVOO over low heat till caramelized. Just before the onions are finished, toss in a handful of chopped parsley and a 1/3 of a cup of roasted walnuts. Blend together over low heat for approximately three to five minutes. Take this mixture and combine with your cooked farro. Let sit while you are waiting for the beets to finish. Next up combine everything together -- mix in your beets, a handful of arugula for that green aromatic kick and of course your blue cheese. Top with a small drizzle of EVOO and aged Balsamic Vinegar. Enjoy with a medium bodied red, perhaps a Cotes du Rhone.
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