Recipe for Merkaba Light Farro Salad
1 cup farro
1/3 cup cold-pressed olive oil
2 tablespoons fresh orange juice
2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
2 drops black pepper essential oil
1/2 teaspoon natural sea salt (optional)
Soak 1/4 cup dried prunes in water.
Cook the farro
Bring 6 cups of water to a boil. Add 1 cup farro and gently boil until tender — 40 to 45 minutes. Drain and keep warm.
Whisk together olive oil, dijon mustard, fresh orange juice, balsamic vinegar, black pepper essential oil, and natural salt to taste. Set dressing aside.
Chop and place together in a bowl:
3 cups micro salad greens, butter lettuce, or baby kale
1/4 cup dried prunes, presoaked
1/4 cup shredded beet
1/4 cup shredded butternut squash
1/4 cup minced pecans
Toss with the farro and place on serving plates. Drizzle with dressing and serve while warm. Serves 2.
Always use only high quality, pure essential oils for cooking.