Hearty Sunchoke^® and Wild Mushroom Salad with Hibiscus-Pickled Shallots and Sherry Vinaigrette

Cooking Steps

1. 1

   In a small stock pot, combine apple cider vinegar and hibiscus flower. Bring mixture to a boil, and strain solids through a fine mesh strainer.

2. 2

   In a small bowl, combine shallot rings and hibiscus pickling juice. Leave shallots in pickling juice for 30 minutes, then strain.

3. 3

   To make sherry vinaigrette, add all ingredients, omitting the oil, into a large mixing bowl. Slowly whisk in the oil time until mixture emulsifies.

4. 4

   Add farro to the sherry vinaigrette and mix until well incorporated. Add mushrooms, walnuts, kale, and pickled shallots to the bowl. Toss to coat the salad completely.

5. 5

   Top salad with Sunchokes®, a few rings of pickled shallots, and kale for garnish. Best served room temperature.