Kale and Farro Salad

Courtesy of executive chef Neal Cox

Makes 2 salads 1 bag baby kale (about 6 ounces) 2 ounces baby zucchini 2 ounces baby eggplant 2 ounces baby yellow squash Olive oil Salt and pepper ½ cup cooked farro 1 shaved shallot 2 ounces baby heirloom tomato confit Shave ricotta salata (or pecorino romano or Parmesan

cheese) Balsamic vinaigrette (recipe follows)

Pick off stems of the kale. Cut zucchini, eggplant and squash lengthwise and toss in olive oil, salt and pepper; lay on a grill for 2 minutes. Place grilled vegetables on a tray and place in the refrigerator. Once cool, cut them into bite-size pieces.

Toss kale, farro, vegetables and shaved shallot in a bowl; drizzle with a tablespoon of dressing and mix well.

Place in center of plate; add the tomato confit around the salad and shave cheese on top. BALSAMIC VINAIGRETTE ¼ cup balsamic

vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 1 shallot 1 clove garlic ¾ cup salad oil Salt and pepper to taste

Combine all ingredients except oil in blender. Slowly add oil until I thickens. Salt and pepper to taste.

Cut an heirloom tomato in half (or about six grape tomatoes) and toss in ¼ teaspoon sugar, pinch of salt and pepper.

Drizzle with enough oil to coat tomatoes. Slow roast in oven at 225 degrees for 10 minutes.