½ cup Bob’s Red Mill Farro, uncooked
3 to 4 large handfuls of loose lettuce
Toasted Sesame Seeds, for serving
3 tablespoon tahini
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons maple syrup
¼ to ½ teaspoon salt
- Preheat your smoker to 300˚F and spread the farro on a sheet tray. Place the sheet tray in the smoker and let smoke for about 30 minutes. Once done smoking, place in a pot and cover with water (about 2” over the grains). Bring to a boil, reduce to a simmer, and cook until the grains are tender; 40 to 50 minutes. Remove from heat and drain off any extra water that might be there.
- While the farro is cooking, prep the plums. Cut around the plum, removing slices as you go. I find this to be a bit more like supreming a great fruit because the pit of plums isn’t easy to loosen.
- After you have the plums ready, combine all the ingredients for the dressing into a small jar. Shake until well combined.
- When the farro is done and mostly cooled, assemble the salad. Place the lettuce in a bowl and add the plums and farro. Drizzle with the dressing and toss until well combined. Top with sesame seeds and serve.