Makes 4 Servings
1 C Pearled Farro
¼ Head of Red Cabbage
½ C Toasted and Chopped Almonds
1 Sm. Shallot Minced
1/3 C Fresh Orange Juice
Zest from 2 Oranges
½ C White Vinegar
1 C Vegetable Oil
1 Tsp. Yellow Mustard
2 Tsp. Honey
½ Tsp. Salt
½ C Almonds, Chopped
Bring a pot of water to a boil. Add farro and 1 Tbls salt and cook until tender.
Heat oven to 350F and toast chopped almonds for 5-10 minutes without burning.
In a blender combine shallot, orange juice, orange zest, mustard, honey, and salt. Run on high for 30 seconds. Slowly add oil in a thin stream while blender is running until completely incorporated. Season vinaigrette with salt and pepper.
In bowl, toss together kale, thinly sliced red cabbage, farro and enough vinaigrette to coat heavily.
Transfer salad to bowl and top with toasted almonds.