Ingredients
- 1 cup Bluebird Emmer Farro dry
- 4-6 whole stone fruit nectarines, peaches, plums
- 1 head fennel
- 1/2 bunch radishes
- 1/2 bunch chives
- 1/2 bunch parsley minced
- 1 shallot minced
- 1 lemon
- 1/2 cup extra virgin olive oil
- Salt & pepper
Instructions
- Boil Bluebird Farro in salted water until tender, approximately 50 minutes. Drain and cool.
- Shave fennel and radish.
- Slice stone fruit. Grill flesh-side down for 1-1.5 minutes until showing grill marks but still firm. Quarter the halves.
- Chop herbs. Juice and zest the lemon. Mince shallot.
- Combine all ingredients together, add salt and pepper to taste. Serve at room temperature.