Pear and Farro Chicory Salad with Maple Whole Grain Mustard

SERVES: 4
TOTAL TIME: 35 MINUTES

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INGREDIENTS

• 1/4 cup whole grain mustard

• 2 tablespoons extra virgin olive oil

• 1/4 cup red wine vinegar

• 2 tablespoons maple syrup

• 2 green onions, finely chopped

• 2 teaspoons oregano

• 1 head of radicchio di Chioggia, leaves separated and thinly sliced

• 1 bosc or anjou pear

• 1/3 cup farro

• 1 head of radicchio di Castelfranco, leaves separated and thinly sliced

• 1 head of radicchio Rosa del Veneto, leaves separated and thinly sliced

• 1/4 cup thinly sliced basil

• Extra-virgin olive oil (for drizzling)

• 1/2 cup hazelnuts, roughly chopped

• Kosher salt, freshly ground pepper

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RECIPE

1. In a large bowl, combine sliced radicchio di Chioggia, radicchio di Castelfranco, and radicchio Rosa del Veneto. Dice the bosc or Anjou pear and add it to the bowl.

2. Cook 1/3 cup farro according to package instructions. Once cooked, let it cool slightly before adding it to the salad bowl.

3. For the dressing, use your @mailleus jar with 1/4 cup remaining whole grain Dijon mustard. Add extra-virgin olive oil, red wine vinegar, maple syrup, green onions, oregano, salt, and pepper to taste. Shake the jar until you achieve a smooth consistency.

4. Drizzle the dressing over the salad, tossing gently to coat all ingredients. Sprinkle thinly sliced basil and roughly chopped hazelnuts on top.

5. Finish by drizzling extra-virgin olive oil and seasoning with additional salt and pepper if needed. Serve your Pear and Farro Chicory Salad with Maple Whole Grain Mustard dressing and enjoy!