Farro and Roasted Apricot Salad

You can make the farro a day ahead.

2 cups semi-pearled farro, rinsed and drained

1 Tbsp kosher salt + more to taste

3 Tbsp olive oil

4 small apricots, halved and pitted

1 Tbsp sugar

1 tsp ground cumin

1 Tbsp Champagne or white wine vinegar + more to taste

1 cup toasted sliced almonds

3 Tbsp almond oil or hazelnut oil

freshly ground black pepper

1/3 cup crumbled goat cheese

1/3 cup thinly sliced basil

Combine the farro, 1 Tbsp of the salt and 5 cups water in a large saucepan over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, until farro is tender, about 25 to 30 minutes. Start tasting the farro at 20 minutes; it should not be mushy.

Drain farro, and spread onto a baking sheet. Let cool to room temperature. Transfer to a bowl and toss with 2 Tbsp of the oil. Cover and refrigerate until cold.

Meanwhile, preheat oven to 375 degrees F.

Toss apricots with sugar, cumin and remaining 1 Tbsp oil.

Coat a baking sheet with cooking spray, and spread apricots onto a baking sheet, cut-side down. bake until lightly golden, about 10 to 20 minutes, depending on size of apricots. Cool, then cut into 1/2-inch chunks.

In a large bowl, gently toss the apricots with the farro, vinegar, almonds and almond oil. Season to taste with salt and pepper, then gently fold in the goat cheese and basil leaves.

Serves 8.