What You'll Need
1 cup Hayden Flour Mills Emmer Farro Berries
1 kohlrabi
1 apple
1/2 cup walnuts, coarsely chopped
4 ounces blue cheese, crumbled
A few fresh sprigs of thyme
Dressing
2 tablespoons grainy mustard
2 tablespoons honey
2 tablespoons rice vinegar (or white vinegar)
4 tablespoons olive oil
Directions
Step 1: Cook & Cool the Emmer Farro Berries
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Place 1 cup Emmer Farro Berries in a pot.
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Add 3 cups of water.
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Bring to a boil, reduce heat and simmer uncovered for 35-40 minutes or until the Emmer Farro is soft and starts to open slightly.
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Drain and set cooked Emmer Farro Berries aside to cool.
Step 2: Prepare Salad
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Trim and peel the kohlrabi and slice into thin matchsticks. Do the same with the apple.
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Crumble the blue cheese and walnuts into small pieces.
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Combine the dressing ingredients in a small mason jar, screw the lid on tightly and shake vigorously to combine.
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Combine the kolhrabi, apple, walnuts, blue cheese, cooled Emmer Farro Berries with the dressing and toss until well coated.
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Garnish with thyme and serve.
Makes 2 large bowls.
