1 c. whole-grain farro
2 c. low-sodium vegetable broth
1 1/2 tsp. kosher salt
1 Bay leaf
1 Large shallot, very thinly sliced
1/3 c. extra virgin olive oil
3 tbsp. apple cider vinegar
1 tbsp. dijon mustard
2 tsp. honey
Freshly ground black pepper
2 c. lightly packed arugula
1 Green apple, chopped
1/2 c. shaved parmesan cheese
1/4 c. freshly chopped basil
1/8 c. freshly chopped parsley
1/4 c. toasted pecans, roughly chopped
In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.