Ingredients

Serves 4

Salad
1 lb. farmers market lettuce mix
1 head frizze (bright yellow leaves only)
1 head red endive (cut into one-inch angles)
16 sprigs mint (cut in half)
16 sprigs cilantro
8 baby carrots (shaved or sliced thin on the bias)
2 purple radish (shaved thin)
16 baby beets (roasted, peeled and quartered)
Salt and pepper to taste

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Farro
1½ cup farro
4 cups vegetable stock
2 tbsp. olive oil
½ tsp. salt

Cold-Pressed Juice Vinaigrette
1 cup fresh carrot
and ginger juice
½ cup verjus
1/3 cup canola oil
½ cup white vinegar
1 tbsp. Dijon mustard
2 tsp. salt
2 tsp. pepper

Directions
Vinaigrette: Combine all ingredients in a bowl and whisk.
Farro: Place farro in a strainer and rinse under cold water.
Place farro and stock in a pot and place on stove. Bring to
a boil, cover and reduce to a simmer. Allow to cook for 30-
40 minutes until slightly chewy but not hard. Remove from
heat and pour off any excess liquid. Season the farro with
the olive oil and salt and transfer to a shallow container to
cool at room temp. Salad: On four salad plates, place two
ounces of farro each. Toss the lettuce, frizze and endive in
a bowl with two to three ounces of vinaigrette and divide
onto the four plates of farro. Toss the carrots, radish and
beets in two tbsp. of vinaigrette and salt and pepper.
Arrange the vegetables on the four salad plates. Garnish
with four sprigs of mint and cilantro on each plate.