Copyright: Bow Hill Blueberries
Yield: 4-6 servings | Prep: 30 minutes
The allspice notes of our Organic Heirloom Pickled Blueberries meld seamlessly with the orange and fennel in this ancient grain salad. Farro harks from the tombs of Egypt and meets the modern-day pickled blueberry! Close neighbors to the farm, Samish Bay Cheese, provide their signature Ladysmith Cheese to keep it all in the Skagit Valley family.
1 ½ cups bluebird whole grain emmer or einkorn farro
½ cup organic pickled heirloom Blueberries
2 oranges, supremed and reserving juice
2 cups thinly sliced fennel (about 1 medium bulb)
¼ pound Samish Bay Ladysmith cheese (or substitute ricotta salata)
¼ cup fresh parsley, chopped
For the Vinaigrette
¼ cup of orange juice
3 tablespoons white wine or champagne vinegar
¼ cup olive oil
Cook the farro in a pot of boiling, salted water until tender. Time will vary depending on the variety of farro used. Drain well.
Slice the fennel 1/16th of an inch thick with a mandolin. Whisk all vinaigrette ingredients together.
Assemble the salad by combining all of the ingredients and vinaigrette. Fold in the orange supremes and cheese last to help ensure that they hold their shape. Salt to taste.
Click here for more information about Bow Hill Blueberries and the wonderful products that they grow and sell in Washington State.