Growing Chefs! Ontario Winter Salad with Farro, Spinach, Pickled Celeriac, Pear and Ginger Cider Vinaigrette

Winter Salad with Farro, Spinach, Pickled Celeriac, Pear and Ginger Cider Vinaigrette

Salad can be a little trickier in the winter, but we’ve included some produce that is readily available and the warmth of the ginger cider vinaigrette make it a staple at our tables
Difficulty
Beginner
Yield
Serves 6-8
Ingredients
6 cups baby spinach1 cup farro, cooked3 Pears, cored and sliced1 Small celery root, peeled and julienned2/3 cup apple cider vinegar1/3 cup water3 tablespoons sugar2 teaspoons salt4 sprig of thyme1 tablespoon black peppercorns

Vinaigrette

Ingredients
2 teaspoons ginger, minced2 tablespoons maple syrup2 teaspoons Dijon mustard1/4 cup apple cider vinegar2/3 cup grapeseed oil1/2 teaspoon cinnamon Salt to taste
Equipment
Measuring spoonsMeasuring cupsMixing bowls of various sizesChef's knifeCutting boardWooden spoonSmall potPeelerRaspWhiskDish towelTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel and julienne the celeriac. In a small pot, combine vinegar, water, thyme, peppercorns, sugar and salt. Bring the mixture to a boil over high heat, then add the celeriac and turn off the heat. Let cool to room temperature.

For the vinaigrette, peel and then mince the ginger using a rasp, or alternatively a chef’s knife. In a bowl combine vinegar, ginger, mustard and maple syrup. Whisk these ingredients together, and continue whisking while slowly streaming in the grapeseed oil. Add the cinnamon, and adjust seasoning with salt.

In a pot of salted water, add the farro and bring to a boil. Turn the heat down to low and allow to simmer for 15 – 20 minutes. Check the texture of the farro as different types can vary quite a bit in cooking time, up to 35 minutes. Once the farro is an al dente texture, drain off and allow to cool to room temperature.

Peel the pears and remove the core. Slice thinly.

Get Cooking!

In a large bowl, combine the spinach with the sliced pears and farro. Add the dressing and mix gently until all is combined. Season with salt and pepper.

Drain off the celeriac and garnish the salad with it.