Tuck's Farro Salad

Directions 📝

1. Preheat your oven to 350F.

2. Spread the walnuts on a sheet tray and roast in your preheated oven until fragrant and GBD (Golden Brown & Delicious), about 7 minutes.

3. In a small pot on medium heat, stir together the farro, chicken stock, bay leaf, and a pinch of Balinese Truffle Salt. Simmer, stirring occasionally, until the liquid has absorbed and the farro is al dente, about 20 minutes. Remove the bay leaf and set aside.

4. To make the vinaigrette, whisk together the mustard, apple cider vinegar, 2 tablespoons of Brown Butter Truffle Honey, and a pinch of Balinese Truffle Salt in a large mixing bowl. Slowly whisk in the olive oil to emulsify. Set aside.

5. Quarter the mushroom, then cut 3 of the 4 quarters into bite-sized pieces. Save one quarter as your beautiful presentation mushroom!

6. In a saute pan over medium-high heat, heat the canola oil.

7. Add the large presentation mushroom and saute for 2 minutes, then add the smaller pieces and cook until GBD. Add a pinch of Balinese Truffle Salt and the white wine. Reduce until au sec, or nearly dry, then smash the garlic clove and add, along with the 2 tablespoons of butter, and thyme. Baste until the mushrooms are tender and browned.

8. Add the mushroom pieces, cherries, walnuts, pickled shallots, and stone fruit to the farro and mix with the dressing. Crumble the cheese in, then add the arugula and chives! Top with your presentation mushroom and enjoy!! :)