a crunchy filling salad featuring summers best ingredients
Add the dried farro and vegetable sock to a medium pot. Heat on medium with a cover. Stir occasionally until there is no more stock.
Using a mandolin shred the cabbage and the kohlrabi.
Slice the avocado into cubes and the nectarine into slices.
Peel the corn and cut it off the cobb.
Spread the pine nuts on a baking sheet and toast for no more than 10 minutes
To assemble the salad, mix to the shredded cabbage and kohlrabi. Add in the farro. Mix in the avocado, nectarine, corn, and toasted pine nuts.
To make the dressing:
Add lemon juice, honey, vinegar, and olive oil. Add the cover and shake the dressing until it was well combined.
Add 2-4 tbsp of dressing to the salad.