Fall Farro Salad

The key to a good salad is a mixture of interesting flavors of the season.  I put this together the other night.  Good reviews in the house. 

1 cup of dry farro cooked (I boiled it in 2 1/2 cups of water and salt until done.  Then drained and tossed with a splash of red wine vinegar). 

1 1/2 lbs red grapes cut in half and roasted.  Put these on a cookie sheet lined with parchment paper at 250 degrees.  Toasted a little bit with kosher salt and olive oil.  About an hour.

4/6 ounces of soft goat cheese

1 head of cauliflower cut into tiny pieces and pan fried in olive oil and salt until caramelized.

1 red onion sliced and put into the same pan with the cauliflower until soft.

2/3 cups of baby arugula

I put the cooked farro into the cauiflower and red onions after it was done in the pan.  Then added the grapes.  Then added the cheese.  Then right before serving added the arugula.  Served this alongside a roasted pork loin that I had covered with mustard, honey, hot sauce, salt and pepper. 

Makes for good leftovers too.