Ingredients:

2 Pink Lady apples ®, cut into small dice

1 cup of dried apricots, sliced into thin shavings

1 cup of toasted almonds, shaved using a chef’s knife

1 bunch of parsley, leaves removed by hand and minced

2 large shallots, thinly sliced, and cook until charred and crispy

16 ounces of organic farro, blanched in salted water and cooked until “al dente”

Apple cider vinegar to taste

Meyer lemon  juice and zest to taste

Extra virgin olive oil to taste

Season with kosher salt and freshly ground black pepper to taste

Grated Parmesan to taste

Method:
Mix the ingredients in a large mixing bowl. Season and mix to taste.

Serve.