Recipe: Apple, Almond, and Smoked Mozzarella Farro Salad

1 tablespoon honey

Splash of white wine
For the Farro Salad

1 cup farro

1 teaspoon salt

½ cup blanched almonds, chopped

2 apples

Juice of 1 lemon

1 cup craisins

¼ cup fresh parsley leaves

6 ounces smoked mozzarella, cut into ½-inch cubes

⅓ Cup extra-virgin olive oil

2 ½ tablespoons balsamic vinegar

Salt and pepper

PROCEDURE

1. For the wine-roasted garlic: Preheat oven to 350°. Place garlic cloves in a sheet of aluminum foil.
2. Top with the honey and wine. Fold the aluminum foil up into a pouch. Place pouch on a baking sheet, and then put into oven. Cook until garlic is soft, which should take about 45 minutes. Once cooked, let cool for a few minutes. Then squeeze the garlic out of their skins and set aside.
3. For the farro salad: While the garlic is cooking, combine farro, salt, and six cups of water in a medium-sized saucepan. Bring to a boil over high heat, and then reduce heat to a simmer and cook, uncovered, until tender, about 25 minutes. When done, drain the farro in a colander, and then dry for 10 minutes on a paper-towel-lined tray.
4. Core both apples, and cut into small cubes. Toss them into a bowl with the lemon juice and enough water to cover.
5. In a large bowl, put together the olive oil and balsamic vinegar.
6. Pour the almonds into a medium skillet set over medium heat. Cook, shaking the skillet often, until toasted. The move almonds to a large bowl along with the farro, craisins, parsley, mozzarella, and wine-roasted garlic. Drain the apples and add them, too. Toss well. Season to taste with salt and pepper.