Salad
1/3 cup chopped walnuts
2 ½ cup chicken broth
1 cup farro
½ tsp dried oregano
½ tsp dried basil
1 1/2 cup rough chopped green apple
1 cup dried cherries
3-4 tbsp chopped parsley
Dressing
¼ cup extra virgin olive oil
¼ cup pure maple syrup
¼ cup apple cider vinegar
2 tsp granulated sugar
½ tsp salt
In a medium bowl, whisk together the dressing ingredients and set aside.
In a small skillet, over medium low heat, toss the walnuts until toasted and fragrant. Do not leave unattended or they will burn and be bitter.
Bring the chicken broth, farro, oregano and basil to a boil in a medium saucepan. Reduce the heat and simmer for about 10 minutes. Remove the pan from heat, cover and let sit until the liquid is absorbed. Transfer the farro to a serving bowl and let cool.
When the farro is cool, mix in the cherries, walnuts and apples.
Add the dressing and toss to coat. Refrigerate for about 30 minutes.
