Bring a medium saucepan of water to a boil. Add
Farro (1/2 cup)
, reduce heat to medium, and cook for 25-30 minutes until tender. Drain farro through a mesh sieve, and set aside to cool.
Apples (1 cup)
in acidulated water and set aside. Chop the
Scallions (1 bunch)
Make the dressing by combining the
Garlic (1 clove)
, 3 tablespoons of freshly-sqeezed
juice and orange zest,
Olive Oil (3 Tbsp)
Rice Vinegar (1 Tbsp)
Dijon Mustard (1/2 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
in a small bowl. Whisk to combine.
In a large bowl, combine the
Pomegranate Seeds (1/2 cup)
Tuscan Kale (2 cups)
, and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. Add more dressing if it seems too dry.