Drunken Winter Farro Blood Orange Salad with Stout Balsamic Glaze

Drunken Winter Farro Blood Orange Salad with Stout Balsamic Glaze

Drunken Winter Faro Blood Orange Salad with Stout Balsamic Glaze -6 Winter citrus is like a promise. A reminder that spring is almost here. It’s not the standard beige  winter produce, it’s bright and bold and completely unlike anything else that grows this time of year. For the few weeks that blood oranges gift us with their presence, I can’t stop buying them. I slice open the orange rinds to expose the deep ruby flesh, squeeze until I get every last drop of the juice that tastes like a collaboration between a raspberry and a naval orange. The color always gets it. It’s gorgeous,  deep  and stunning. I always make cocktails, like this one. I always figure out how to bake a blood orange dessert, and I eat it raw, my teeth pulling the segments free from the white pith. Every drop of juice that’s left I save in ice cube trays. For later, when the winter has passed and the rest of the world has moved on to peaches and apricots.

Drunken Winter Faro Blood Orange Salad with Stout Balsamic Glaze -5

 

Drunken Winter Farro Blood Orange Salad with Stout Balsamic Glaze

Ingredients

    For the Salad:
  • 1 cup farro
  • 12 ounces wheat beer
  • 1 cup water
  • pinch salt
  • 4 cups baby arugula
  • 2 blood oranges, peeled and cut into segments
  • 2 w oz goat cheese, crumbled
  • ½ cup candied pecans
  • For the Dressing:
  • 1 cup balsamic vinegar
  • 3 tablespoons honey
  • ½ cup stout beer

Directions

  • Add the farro, beer, water and salt to a pot over high heat, bring to a boil. Reduce heat to medium-low to maintain a low simmer. Add the lid at a vent. Allow to simmer for 20 minutes or until cooked but still chewy. Drain off any remaining liquid. Allow to cool.
  • In a pot over medium heat add the balsamic, honey and stout beer, simmer until reduced to a syrup, stirring occasionally, about 15 minutes.
  • In a large bowl add the arugula, blood orange segments, goat cheese, pecans and cooled farro, toss to combine.
  • Drizzle with glaze just prior to serving.
http://thebeeroness.com/2015/01/30/drunken-winter-farro-blood-orange-salad-stout-balsamic-glaze/

 

Drunken Winter Faro Blood Orange Salad with Stout Balsamic Glaze -2

2 thoughts on “Drunken Winter Farro Blood Orange Salad with Stout Balsamic Glaze

  1. OMG! This is RIDICULOUS! I’m having this for dinner! Your recipes (and your writings) are crazy good! Rock ON, girlfriend! ROCK ON!

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