If you can’t find sugar snap peas, leave them out. When I served this dish to my dinner guests I had the peas, but forgot to add them. (That’s what happens when the cook spends the afternoon with her guests doing tastings at the local wineries.) I only remembered to add them when I took this photo of the leftovers the next day. Even without the peas, this dish was a big hit. It’s adapted from a wheat berry and kale salad recipe I saw in Southern Living magazine.
1 cup farro, cooked according to package directions and cooled
1 (8-ounce) package sugar snap peas
4 cups coarsely chopped kale
½ cup Red Wine Vinaigrette (recipe follows)
2 cups fresh blueberries
½ cup chopped toasted pecans
¾ cup crumbled feta cheese
1. Cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half.
2. Toss together kale, farro, and ¼ cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add slat and pepper, to taste. Sprinkle with cheese. Serve with remaining vinaigrette.
Red Wine Vinaigrette
1/3 cup red wine vinegar
½ large shallot, minced
2/3 cup olive oil
2 tablespoons honey
2 teaspoons coarse-grained Dijon mustard
Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. (Vinaigrette can be refrigerated in an airtight container up to 1 week.)