Autumn Farro Salad with Kale, Asian Pear, and Hazelnuts Recipe - (4.7/5)

Ingredients

• 1 cup quick-cook faro
• 2 oz. Tuscan kale, cut into 1/2-inch ribbons (about 2 cups)
• 6 tsp. walnut oil
• Kosher salt
• 1 cup thinly sliced radicchio
• 2 tbsp. sherry vinegar
• 2 tsp. pure maple syrup
• 1/2 tsp. Dijon mustard
• Freshly ground black pepper
• 1/2 medium Asian pear, cored and thinly sliced
• 1/4 cup hazelnuts, toasted and chopped