Farro, Tomato & Mushroom Salad | Ferrari-Carano Winery

Ingredients

• 2 cups Farro
• 6 cups low sodium beef stock
• 1 pint cherry tomatoes, halved
• 1 pound Cremini mushrooms, stems removed
• 1 cup sundried tomatoes in oil, 1/8” cut
• ½ cup pistachios, shelled, roasted
• 1 Tbsp Italian parsley, fine chopped
• 1 tablespoon thyme, fresh, fine chopped
• ¾ cup Red Wine Vinaigrette
• ¼ cup extra virgin olive oil
• Olive oil as needed
• Kosher salt and freshly ground black pepper to taste
• 3 each garlic clove, smashed
• 1/3 cup Sparrow Lane Red Wine Vinegar
• 2 tsp fresh thyme, picked from the stem
• 1 tsp Dijon mustard
• ¼ cup Pinot Noir reduction (1 cup Pinot Noir reduced to ¼ cup, chilled)
• 1¾ cup olive oil