Farro and Lentil Salad with Apples and Fennel


grain salads kutv (1)
1 C farro ( available in most grocery stores)
4 C water
1 C dry  green or black lentils
3 C water
1 Gala apple, cored and sliced into ¼” slices
1 small bulb fennel, thinly sliced – reserve fronds
¼ C golden raisins
¼ C fresh parsley, chopped
¼ C scallions, chopped
2 T fennel fronds, chopped
1 clove garlic, minced
1 T Dijon mustard
2 T honey
2 t curry powder
1/3 C olive oil
2 T water
¼ C cider vinegar
Salt and pepperInstruction:
Combine farro with water in a large saucepan.  Bring to boil and reduce heat to a simmer.  Continue to cook, stirring often until farro is tender but still retains a little bite, about 35 minutes.  Drain and rinse with cold water.  Set aside.
Combine lentils with water in a large sauce pan and bring to boil.  Reduce heat to low, cover and continue to simmer until lentils are tender but still with a slight bite, about 25 minutes.  Drain and rinse with cold water.  Set aside.
Prepare Salad:  In large bowl combine cooked farro, lentils, sliced apples, fennel, herbs and raisins.  Toss lightly to combine.
In a separate bowl prepare vinaigrette: Whisk garlic, Dijon, honey, curry powder, cider vinegar, water and oil together. Taste for salt and pepper.
Pour over the salad and toss gently to coat.