Farro Waldorf Salad

My Cellar

Serves 6

½ cup (125 ml) mayonnaise

2 tbsp (30 ml) Dijon mustard

1 lemon, zest and juice

1 tbsp (15 ml) Worcestershire sauce

1 tbsp (15 ml) minced chives

1 tbsp (15 ml) minced parsley

Salt and pepper, to taste

2 cups (500 ml) uncooked farro

3 cups (750 ml) mixed greens

2 stalks celery, cut into ½-in (1.25 cm) slices on the bias

1 apple, cored and cut into ½-in (1.25 cm) slices

½ cup (125 ml) crumbled Stilton cheese

¼ cup (60 ml) walnut pieces, toasted

1 cup (250 ml) microgreens

Cook farro according to package directions, then let cool to room temperature. Set aside.
In a small bowl, mix together mayonnaise, mustard, lemon zest and juice, Worcestershire sauce, chives, parsley, salt and pepper until combined. Set aside.
In a salad bowl, mix together remaining ingredients. When ready to serve, toss with dressing and enjoy.