Apple Farro Salad with Apple Cider Vinaigrette
This apple salad with farro and crispy prosciutto chips combines sweet, savory, and crunchy flavors for a wholesome, satisfying meal.
Ingredients
Salad
- 1 Large Romaine Heart, Chopped
- 5 oz Bag of Spring Mix Lettuce
- 1 cup Farro, cooked and drained
- 6-8 slices Proscuitto
- ¾ cup Gorgonzola Cheese, crumbled
- 1 bag Seneca Apple Chips, or similar
Apple Cider Vinaigrette
- 1 cup Apple Cider
- ½ cup Vegetable Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 1 teaspoon Apple Cider Vinegar
- 1 Small Garlic Clove, minced
- salt
- pepper
Instructions
Salad
- Bring a pot of water to a boil to cook the Farro according to your Farro package instructions.
- While the Farro is cooking, preheat your oven to 400 °F and line a sheet pan with parchment. Lay each slice of prosciutto with space between on the parchment paper.
- Once the oven is preheated, put the prosciutto in the oven for about 12 minutes or until beginning to crisp up.
- Prepare your dressing while your other ingredients are cooking. See Below.
- Once the Farro has finished cooking, strain it and allow it to cool.
- Mix the chopped romaine and spring mix together on a large platter or in a salad bowl.
- Add your toppings; apple chips, prosciutto chips, cooled farro, and gorgonzola cheese on top.
- Drizzle each serving of salad with the Apple Cider Vinaigrette.
Apple Cider Vinaigrette
- Add the apple cider to a saucepan over medium heat until it comes to a simmer. Reduce to about ¾ the amount or ¾ cup of apple cider. Let the cider cool.
- Add the remaining dressing ingredients to the cooled Apple Cider Reduction. Mix or shake until emulsified. Salt and Pepper to adjust to your flavor preference.
Tried this recipe?Let us know how it was!
