A dried California Mission fig and whole grain farro salad that's incredibly versatile and hardy. Kale and radicchio leaves are tossed with warm farro and a punchy turmeric vinaigrette. The salad is topped off with crumbled feta and deliciously toothsome dried California Mission figs.
Recipe excerpted from California Figs: A Collection of Recipes for Fig Lovers.
Put the farro and water in a medium saucepan and bring to a boil over high heat. Lower heat until water simmers, put on the lid, and cook until farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.
In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, shallots, mustard, salt, pepper, and turmeric. Add the cooked farro, figs, and greens, and toss well. Crumble feta over top and toss again. Serve warm or at room temperature.