2 teaspoons Dijon mustard
1/4 cup sherry vinegar
1/4 cup extra virgin olive oil
3 cups tricolor cauliflower (or regular), cut into micro florets and sauteed
Piquillo pepper, cut into strips
3 scallions, thinly sliced
White Beach mushrooms, sauteed
- 1 1/2 cups farro
- 2 teaspoons Dijon mustard
- 1/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil
- 3 cups tricolor cauliflower or regular, cut into micro florets and sauteed
- Piquillo pepper cut into strips
- 3 scallions thinly sliced
- White Beach mushrooms sauteed
Bring a medium saucepan of salted water to a boil. Add the farro and cook until just tender, about 25 minutes. Drain and set aside.
Using the same saucepan over medium heat, add 1 tablespoon olive oil and saute the cauliflower just until tender, about 10 minutes. Add to bowl and set aside. Add 1 tablespoon olive oil the saucepan and saute the mushrooms for about 15 minutes or until browned. Transfer to the cauliflower bowl.
In a medium bowl whisk the vinegar and the remaining 1 tablespoon olive oil and the mustard. Add the farro, scallions, cauliflower, and mushrooms. Season with salt and freshly ground pepper to taste, stir to combine.