Warm Farro Salad With Roasted Vegetables & Fontina

blucoat's Note:

I found this recipe on the excellent food website, "The Kitchn". Recipe was inspired by a similar salad at Caffe Falai, NYC.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Yield: 3 main di ...

• 2 medium carrots , peeled and cut into small chunks
• 1 cup grape tomatoes
• 6 -8 cremini mushrooms , cut into small chunks
• 4 garlic cloves , peeled and quartered
• 1 small red onion , sliced
• 4 tablespoons olive oil , divided
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ½ of a small head radicchio , cored and sliced into chunks
• 1 cup whole farro
• 2 -3 ounces Fontina cheese , cut into small cubes
• 1 small handful of chopped parsley
• 1 tablespoon balsamic vinegar

Directions:

1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. 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.