Farro Salad with Blistered Carrots, Goat Cheese and Hazelnuts with Sherry Vinaigrette

A perfect salad for the spring farm markets when tender carrots are just starting to arrive.

By Chef Bonnie Moore | Photo by Molly M. Peterson

Farro is an ancient grain with a pleasing, nutty flavor. It’s the perfect base for this spring to summer salad starring sweet charred carrots, tangy goat cheese and hazelnuts.

Serves 8

½ pound farro

12 baby carrots, halved lengthwise

2 tablespoons olive oil

Salt to taste

Freshly ground black pepper

8 stalks blanched baby broccoli or broccoli rapini, optional

½ cup Sherry Vinaigrette (see recipe)

½ cup crumbled fresh goat cheese (we like Cherry Glen)

¼ cup toasted hazelnuts, roughly chopped

Soak the farro in water overnight in the refrigerator. Drain and place the farro in a large saucepan. Cover with fresh water, bring to a boil and simmer until tender, anywhere from 5 to 15 minutes. Drain and cool. (The farro can be cooked in advance and stored in the refrigerator up to 3 days.)

Preheat the grill or oven to 450° F. Place the carrots on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Grill the carrots or roast them in the oven until they are just tender and lightly charred on the edges. Set aside.

In a large serving bowl, toss together the farro, carrots, broccoli and vinaigrette. Garnish with goat cheese and nuts.

Sherry Vinaigrette

Makes about ¾ cup

1 tablespoon finely chopped shallots or red onion

1 tablespoon Dijon mustard

2 tablespoons sherry vinegar

¼ cup extra-virgin olive oil

¼ cup vegetable oil

Salt to taste

Freshly ground black pepper

Pinch of sugar

Whisk the shallots (or red onion), mustard and vinegar together. Continue whisking, slowly adding the oils. Season to taste with salt, pepper and sugar. Store in the refrigerator for up to 1 week.