Farro Salad with Tangerines and Pistachios recipe | PCC Community Markets

Ingredients

• 1 cup emmer farro
• Salt and pepper, to taste
• 3 tangerines, divided
• 2 tablespoons Champagne or white wine vinegar
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1 ripe fuyu persimmon, peeled and diced (optional)
• 1/4 cup shelled pistachios
• 1 head endive, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 3 green onions, sliced