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)
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.