Roasted Mushroom & Farro Salad

Ingredients:

• 1 cup, Farro
• salt
• 1/2 pound, mixed wild mushroom - We used oyster, shimeji and trumpet
• il Fustino Garlic Olive Oil
• 1 tbsp, il Fustino Sherry Vinegar
• 2 cups, Tuscan kale
• fresh ground black pepper
• 1/2 cup, Parmesan - finely grated
• 2 tbsp, tender herbs - We used parsley and tarragon
• 2 tbsp, il Fustino 25 Barrel-Aged Balsamic

Directions:

Cook one cup of farro to package instructions. (We brought 4-6 quarts of water to a boil and added the farro with a pinch of salt, reduced heat to medium and cooked for 50 minutes.)

While the farro is cooking preheat your oven to 350 degrees Fahrenheit. 

Prep the mushrooms by wiping them off with a dry paper towel and chopping them into bite-sized pieces. Place the cut mushrooms on a baking sheet and drizzle with ~ 3 tbsp garlic olive oil and season with salt and pepper. Roast for 20 minutes, stirring halfway through, until the edges are crisp and the mushrooms are cooked through.

For the kale: Saute chopped Tuscan kale in 1 tbsp of sherry vinegar and cook until kale is softened and tender.

Once the mushrooms are out of the oven, drizzle with the aged balsamic and toss to coat.

Combine the cooked farro, roasted mushrooms and kale in a mixing bowl and add the finely chopped tender herbs and parmesan. Toss to combine and serve.