Warm Farro Salad with Roasted Fennel, Sautéed Grapes, Grilled Radicchio, and Light Gorgonzola Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the fennel on a baking tray, toss with 15 ml (1 tbsp) olive oil, 2 g salt, and a little black pepper. Roast for 20 to 25 minutes, turning halfway through, until tender and golden at the edges.

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   2. Meanwhile, cook the farro. Bring the water to a boil in a medium saucepan, add the rinsed farro and 2 g salt, reduce to medium heat, and cook for 18 to 22 minutes until tender but still pleasantly chewy. Drain well and keep warm.

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   3. In a small bowl, make the cream by mixing the gorgonzola, Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and a few grinds of black pepper. Blend or mash with a fork until smooth. Set aside.

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   4. In another bowl, whisk together 15 ml (1 tbsp) olive oil, Dijon mustard, balsamic vinegar, the remaining 15 ml (1 tbsp) lemon juice, honey, 2 g salt, and black pepper to taste to make the vinaigrette.

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   5. Heat a large skillet or grill pan over medium-high heat. Brush the radicchio with a little of the vinaigrette and cook for 2 to 3 minutes per side, until lightly charred and slightly wilted. Remove and cut into large pieces.

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   6. In the same skillet, add the grapes and sauté for 2 minutes in their own juices until just warmed through and a few begin to split. Remove from the heat.

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   7. In a large bowl, combine the warm farro with the roasted fennel, grilled radicchio, sautéed grapes, and fresh parsley. Pour in the remaining vinaigrette and toss gently.

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   8. Arrange the salad on plates or a serving platter. Finish with spoonfuls of gorgonzola cream and scatter the toasted walnuts on top. Serve immediately while still warm.