FARRO AND ROASTED CAULIFLOWER SALAD WITH PISTACHIOS AND GRUYERE

Makes: 6 servings

Note: To save time, you can substitute a favorite rub for the homemade version here. Also, bottled vinaigrette, such as lemon or champagne vinaigrette, can be substituted for the homemade.

Roasted vegetable seasoning rub

(see recipe)

Cider and agave vinaigrette (see recipe) 12 ounces small cauliflower florets, about 4 cups

3 tablespoons olive oil

Salt

1 cup uncooked pearled farro

4 loosely packed cups (3 ounces) baby kale, roughly chopped

1 large ripe pear, quartered through stem, cored, very thinly sliced

to 1 cup small dice Gruyere, Swiss or gouda cheese, about 4 ounces

cup roasted and salted pistachio nut meats, roughly chopped

cup pomegranate seeds (about 4 ounces) or chopped fresh strawberries or red grapes

1. Make roasted vegetable seasoning rub. Make cider and agave vinaigrette.

2 Heat oven to 375 degrees. Put cauliflower onto a baking sheet. Add oil and toss to coat everything nicely. Sprinkle with 1 or 2 teaspoons of the roasted vegetable seasoning and toss to mix. Roast, stirring

occasionally, until cauliflower is golden and fork-tender, about 30 minutes.

3. Meanwhile, heat 2 quarts of generously salted water to a boil in a large saucepan. Add farro. Reduce heat to simmer. Cook uncovered, stirring often, until farro tastes tender but not mushy, about 30 minutes. Drain in a colander.

4. Put drained farro into a large bowl. Stir in cup of the cider vinaigrette. Stir in warm cauliflower and chopped kale; mix well. Stir in pear slices, diced cheese and of the nuts and pomegranate seeds. Sprinkle remaining nuts and seeds on top. Serve.

Roasted vegetable seasoning rub: Mix 1

tablespoons Italian seasoning in a small bowl with 1 teaspoon sweet paprika and ½ teaspoon each: salt, freshly ground black pepper and cumin. Makes about 2 tablespoons.

CIDER AND AGAVE VINAIGRETTE

Makes: cup

cup apple cider vinegar, preferably unfiltered

3 tablespoons each: extra-virgin olive oil, vegetable oil

1 teaspoon agave syrup or light honey teaspoon Dijon mustard teaspoon each: salt, freshly ground black pepper

Mix everything well in a jar with a tightfitting lid. Store up to 24 hours at room temperature or refrigerate for several days.