Ingredients
- 1 cup farro, cooked and drained
- 1 Navel Orange, segmented, chopped and drained (use this citrus sectioning tool)
- 1 Grapefruit segmented, chopped and drained
- 1 blood orange segmented, chopped and drained
- Salt to taste
- 1 tablespoon chopped cilantro
- 1 tablespoon shallot, minced
- ¼ cup pecans, toasted and chopped
Directions
Segment all citrus, remove all skin and any white pith with a sharp paring knife or use a sectioning tool, segment over a strainer over a bowl to caught citrus juices, allow citrus pieces to drain. Chop segments and place in a bowl and toss with farro, cilantro, salt and shallot. Chill for at least 1 hour before serving. Top with pecans if desired.