Farro Salad With Dried Cherries, Radicchio and Walnuts | Oregonian Recipes
Serve this gorgeous Italian-inspired farro salad from Nostrana's chef Cathy Whims as a prelude to a main course or an accompaniment to roast pork. If you can...
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Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1/4 cup dried cherries
- 1 1/2 cups farro
- 1/2 head of radicchio, thinly sliced (about 2 cups)
- 1/4 cup walnuts, toasted and coarsely chopped (see note)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt
- freshly ground black pepper
- 4 ounces gorgonzola dolce or gorgonzola
- Aged balsamic vinegar
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