1 cup whole-grain farro
2 cup low-sodium vegetable broth
1 1/2 tsp kosher salt
1 Bay leaf
1 large shallot, very thinly sliced
1/3 cup peanut oil (you can also use canola, sunflower or grapeseed oil)
3 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tsp honey
Freshly ground black pepper
Veggie Box arugula
1 Veggie Box apple, chopped
1/2 cup shaved parmesan cheese
1/8 cup freshly chopped parsley
1/4 cup toasted pecans, roughly chopped

1 cup whole-grain farro 2 cup low-sodium vegetable broth 1 1/2 tsp kosher salt 1 Bay leaf 1 large shallot, very thinly sliced 1/3 cup peanut oil (you can also use canola, sunflower or grapeseed oil) 3 tbsp apple cider vinegar 1 tbsp dijon mustard 2 tsp honey 1 Veggie Box apple, chopped 1/2 cup shaved parmesan cheese 1/8 cup freshly chopped parsley 1/4 cup toasted pecans, roughly chopped

In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring
occasionally, until farro is tender and no broth remains, about 30 minutes. Transfer cooked farro to a large bowl to cool. While it cooks, make fried shallots: combine oil and shallots in a small saucepan over medium heat. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, about 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool. Make dressing: in a medium bowl, combine the cooled oil with vinegar, mustard, and honey and season with salt and pepper. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.