MY FARM TO YOUR TABLE

“The combination of the sweet roasted peaches and the ear thy toasted farro makes this one of my favorite summer salads.” — O P R A H

Ancho Roasted-Peach Salad with Dried Farro

Makes 2 to 4 servings Total time: 30 minutes 2 peaches, quartered, with skin ½ Tbsp. agave nectar 2½ tsp. extra-virgin olive oil, divided, Sea salt and ground black pepper 1 tsp. ancho chile powder 4 Tbsp. ice wine 2 Tbsp. avocado oil 2 tsp. champagne vinegar 4 tsp. balsamic vinegar 1 shallot, sliced in thin rings, rinsed in cold water, plus 1 tsp. minced 1 tsp. Dijon mustard ¼ tsp. cayenne pepper ½ tsp. chopped thyme, divided 1 cup farro, cooked ½ Tbsp. grated Parmesan ¼ tsp. chopped lemon zest ¼ tsp. crushed red pepper 1 ounce arugula (about 1½ cups), washed ½ tsp. chopped parsley 2 ounces goat cheese 1. Preheat oven to broil. In a small bowl, coat peaches with agave and 2 tsp. olive oil. Season with salt, black pepper, and chile powder. On a lightly oiled baking sheet, place peaches skin side down. Broil until slightly charred, about 5 minutes. Set aside. 2. Meanwhile, to make vinaigret te, in a small bowl, whisk together ice wine, avocado oil, vinegars, minced shallot, mustard, cayenne, ¼ t sp. thyme, and salt and black pepper to taste. Set aside. 3. In a medium bowl, toss farro with remaining ½ tsp. olive oil and salt and pepper to taste. Spread evenly on a lightly oiled sheet and bake until you hear farro begin to crack, 3 to 5 minutes. Add Parmesan, lemon zest, and red pepper. Allow to cool completely. 4. In a medium bowl, combine arugula, shallot rings, 2 Tbsp. toasted farro (store leftovers in an airtight container at room temperature for up to a week), parsley, remaining thyme, 1½ Tbsp. vinaigrette, and salt and black pepper to taste. On a medium platter, arrange half of peaches. Crumble half of goat cheese over peaches, layer half of greens on top, then repeat with remaining peaches, cheese, and greens. Drizzle with remaining vinaigrette.

fresh tips

A simple way to remove peach skins: Blanch whole fruits for 10 seconds in boiling water, then add direc tly to a bowl of ice water. The skin will peel of f easily with a paper towel.

To help keep flesh from oxidizing (browning) once sliced, coat it immediately with a lit tle lemon juice.

Peaches not quite ripe? Place them in a paper bag on your counter top for 1 to 3 days—they’re ready to eat when they’re slightly sof t and smelling peachy.