(Provived by Michael Anthony’s Cucina Italiana)
Winter Farro Salad with Apples and Chicken
2 cups farro
½ cup Gorgonzola, crumbled
1 cup toasted sliced almonds
½ cup dried cranberries
1 cup cooked chicken breast, diced
1 small package baby arugula
2 Granny Smith apples, cored and cut into a small dice
½ to 2/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and pepper
To prepare the farro, wash it well, picking out impurities such as bits of pebbles or bad grains. Cook the farro in a large pot of boiling salted water until just tender, about 30 minutes. Drain well and lay out on baking sheet to cool.
In a large mixing bowl, add the cooled farro, almonds, cranberries, chicken, arugula and apples and toss to combine. Add the extra-virgin olive oil, vinegar and salt and pepper. Toss well and adjust seasonings. Just before serving, add the Gorgonzola and toss thoroughly. Finish with a drizzle of extra-virgin olive oil.