Warm California Fig, Pear & Walnut Farro
As seen on Good Day Sacramento – September is such a beautiful bridge between summer and fall, and California figs, pears and walnuts are perfect examples of that seasonal harvest. This warm, savory grain brings them together with sauteed shallot, pear, fresh figs, basil, toasted walnuts, and a honey-balsamic Dijon dressing for an easy, savory dish that feels both rustic and special.
Serves: 4-6 servings
Ingredients
1 cup uncooked pearled farro, rinsed
3 cups low-sodium vegetable or chicken broth
1 tablespoon ghee
1 small shallot, thinly sliced
1 firm but ripe Bosc or Anjou pear, skin on and cut into 1/2-inch cubes
6 fresh California figs, stemmed and quartered, or halved if small
1/3 cup California walnuts, toasted and roughly chopped
1/4 cup fresh basil leaves, gently torn
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
Instructions
Cook the farro in the broth according to the package directions, usually 20-30 minutes for pearled farro, until tender but still pleasantly chewy. Drain any excess liquid and keep warm.
Make the dressing: Whisk together the balsamic vinegar, honey, Dijon mustard, sea salt and black pepper. Slowly whisk in the olive oil until smooth and slightly thickened.
Heat the ghee in a skillet over medium heat. Add the shallot and diced pear and cook for 3-4 minutes, stirring occasionally, until lightly golden but still holding its shape.
Add the figs and cook gently for only 1-2 minutes. Turn carefully so they warm and soften slightly without breaking apart.
Toss approximately 1/4 cup of the dressing with the warm farro so it absorbs the flavor.
Gently fold in the sauteed shallot and pear, most of the figs, toasted walnuts and fresh basil. Add more dressing as needed.
Transfer to a serving bowl. Arrange the reserved figs, pear pieces and walnuts on top and finish with a small drizzle of dressing. Serve warm.