Radicchio & Faro Salad
Ingredients:
1 head of Radicchio
1/2 cup of parsley torn
4 cups of brussel sprouts chopped in half
3 tablespoon of olive oil
1 cup of dried Faro
1 1/3 cup of vegetable broth
Champagne Vinaigrette:
1/2 cup olive oil
1/4 cup Champagne Vinegar
2 tsp Dijon mustard
3 tsp. honey
Directions:
Coat brussel sprouts with olive oil and bake at 400 degrees for 20 minutes
Put fro and vegetable broth in a medium size sauce pan and bring to a boil. Once at a boil, lower heat and cook for 10 to 15 minutes
Chop Radicchio and add to a medium size bowl. Add faro, brussel sprouts and parsley.
Mix olive oil, champagne vinegar, Dijon mustard and honey.
Add the vinaigrette to salad and toss.
Enjoy!