How to make
Ingredients
1
Large shallot or half small onion, finely diced3 tbsp (45 mL)
PC®Red Wine Vinegar1/2 tsp (2 mL)
Salt1 tsp (5 mL)
Dijon mustard2-1/2 tbsp (32 mL)
PC®New World EVOO Extra Virgin Olive Oil1 cup (250 mL)
PC® Blue Menu®Italian Farro Precooked Spelt2 tsp (10 mL)
PC®New World EVOO Extra Virgin Olive Oil1
Leek, white and pale green parts only, finely chopped2
Cloves garlic, minced1/4 tsp (1 mL)
Freshly ground black pepper1 pkg (142 g)
PC® Organics Baby Kale1 cup (250 mL)
Shredded carrots1/4 cup (50 mL)
Unsalted roasted sunflower seeds
How to make
- Step 1
Combine shallot, vinegar and 1/4 tsp (1 mL) of the salt in large bowl; let stand 10 minutes. Stir in Dijon and 2-1/2 tbsp (32 mL) oil; set aside.
- Step 2
Bring 8 cups (2 L) water to a boil in large saucepan. Stir in farro; return to a boil. Reduce heat to medium-high; cook uncovered for 10 minutes. Drain; let cool for 2 minutes, stirring once or twice. Stir into shallot mixture until cooled.
- Step 3
Heat 2 tsp (10 mL) oil in same saucepan over medium heat. Cook leek, stirring often, for about 5 minutes or until softened. Stir in garlic, pepper and remaining 1/4 tsp (1 mL) salt; cook, stirring, for 30 seconds. Stir into farro mixture until cooled.
- Step 4
Toss in kale, carrots and sunflower seeds until combined.