This recipe was featured in the October 2015 issue of Woman's Day magazine. I decided to give it a chance because we've headed into indian summer, the time of year when crisp mornings lead to warm afternoons and even crisper evenings. Our vegetable share is filled with the flavors of early autumn - apples, squash, and late summer corn - but the afternoons are too warm for roasting. This salad is the perfect complement to what's bountiful and temperature-friendly. It also heats up nicely the same day, as my friend Dave and I can attest to. Put the entire dish, arugula and all, in the microwave for a minute and a half. Perfection.
You need:
1 1/2 c. farro, cooked according to package directions
4 slices of bacon, cooked and crumbled
4 oz. feta cheese
2 tbsp. plus 1 tsp. olive oil
1 tsp. fresh thyme
salt and pepper
2 tbsp. red wine vinegar
1/2 sm. red onion, finely chopped
2 stalks celery, thinly sliced
1 c. seedless grapes, halved
1 crisp red apple, cored and cut into thin slices
1 bunch arugula, cleaned and stemmed
Heat oven to 425 degrees. Place the feta into the center of a piece of foil. Drizzle with 1 tsp. oil and sprinkle with thyme and pepper. Create a pouch and bake for five minutes. Keep in the foil until ready to serve. In a large bowl, whisk together the vinegar, 1/2 tsp. each salt and pepper. Add onion and toss to coat. Let sit for five minutes. Add the celery, grapes, and apple and toss to combine. Add the farrow and toss with the remaining oil. Toss all to combine. Fold in the arugula and bacon and serve with the feta crumbled on top.
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