Ingredients:
2 servings (about 1/2 cup) farro
10 Brussels sprouts, plus olive oil for sautéing
Salt and pepper, plus additional seasonings as desired
1 cup thinly sliced apples, such a Gala
1 cup chopped or grated Manchego
2 tablespoons honey vinaigrette (we used Brianna’s Honey Ginger)

Directions:
Cook farro according to package instructions.
Meanwhile, to shred Brussels sprouts, cut the stems off of each, then finely slice them to create a shredded look. (Large remaining pieces might require a rough chop.) Add Brussels sprouts, plus a bit of olive oil, to a large pan, and season as desired; cook them on medium-low heat for 10-15 minutes.
Once farro is cooked, drain it and let it cool for 10 minutes. Then, add farro, Brussels sprouts, apples, and Manchego to a large bowl, and toss. Drizzle in vinaigrette, and toss to mix thoroughly.