Fall Farro Salad with Pomegranate, Walnut & Truffles

Ingredients

• 0.3 cup olive oil extra virgin 
• 8 ounces farro (250 gr)
• 4 servings parmesan shaved
• 1  pomegranate 
• 1 small head radicchio thinly sliced
• 4 servings salt and pepper 
• 1  truffle mushroom 
• 30 ml vinegar 
• 4 ounces walnuts toasted (100gr)

Equipment

• peeler

Directions

1. In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)
2. Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil. Give it another good mix.To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).