Greens and grains

Chef Jason Baker
Flavor Affinity, San Diego

It takes a little time to properly caramelize onions—to bring out their natural sugars—but that's a key to this hearty salad.

Ingredients

1 cup farro
Olive oil and avocado oil, to taste
Salt and pepper, to taste
4 large yellow or brown onions
1/2 lb. snap peas
2 avocados (optional)
4 oz. greens
Pecorino Romano or Parmesan

Honey mustard vinaigrette
1 tsp. minced shallot
1 tbsp. vinegar (white, red or rice)
2 tbsp. honey
1 tbsp. Dijon mustard
1/2 cup avocado oil

Instructions

Cook farro according to package directions. Let cool on a lined baking sheet. Once cool, toss farro in olive oil and salt.

Meanwhile, thinly slice onions with a knife or on a mandolin set to 1/4 inch. Place in a large pot with a small amount of avocado oil and salt. Sauté on high with lid on for 10 minutes. Reduce heat to medium. Remove lid and stir until onions caramelize and reduce in size by 75%, about 30 to 40 minutes.

For vinaigrette, macerate shallots in vinegar for 10 minutes. Combine all ingredients except oil in a blender. On medium speed, slowly add oil until emulsification begins. Adjust with salt and pepper as needed.

Slice snap peas in half on a bias. Cut avocados into large, bite-sized pieces. Add farro, snap peas and greens to a large mixing bowl with 1/2 cup dressing. Toss gently to incorporate all ingredients and place on a plate. Add avocado and caramelized onion.

Using a vegetable peeler, shave cheese generously over salad. Add more dressing on top, if desired.

Serves 4