Still, it is divine. Seriously full of flavor, nutty, chewy, and salty. We diced up our fontina and stirred it in with the vegetables, then drizzled a balsamic vinaigrette over the top.
Warm Farro Salad with Roasted Vegetables and Fontina
serves 2-3 as a main dish
2 medium carrots, peeled and cut into small chunks
1 cup grape tomatoes
6-8 cremini mushrooms, cut into small chunks
4 cloves garlic, peeled and quartered
1 small red onion, sliced
4 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 of a small head of radicchio, cored and sliced into chunks
1 cup farro
2-3 ounces fontina cheese, cut into small cubes
small handful of chopped parsley
1 tablespoon balsamic vinegar
Preheat the oven to 400 degrees.
Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.