Start by preparing the farro. Add the water and farro to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Set aside to cool completely.
Slice the apple and cube the cheese. Set aside.
Add the olive oil, apple cider vinegar, honey, Dijon mustard, and shallot to a mixing bowl. Whisk together. Season with salt and pepper. Taste and adjust the seasoning as needed. Set aside.
Assemble the salad. Add the mixed greens, cooled farro, apple, gouda, walnuts, and cranberries to a bowl. Toss to combine. Drizzle the dressing over the top and toss to coat.
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Start by preparing the farro. Add the water and farro to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Set aside to cool completely.
Slice the apple and cube the cheese. Set aside.
Add the olive oil, apple cider vinegar, honey, Dijon mustard, and shallot to a mixing bowl. Whisk together. Season with salt and pepper. Taste and adjust the seasoning as needed. Set aside.
Assemble the salad. Add the mixed greens, cooled farro, apple, gouda, walnuts, and cranberries to a bowl. Toss to combine. Drizzle the dressing over the top and toss to coat.
Serve immediately. Enjoy!
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