Devon Baldwin

Devon Baldwin is a Bay Area native singer and songwriter, who also happens to love drinking whiskey, eating avocados in all their many forms, and documenting all of the above on her food and lifestyle blog.

Grain Salad with Grilled Figs & Farro

My best friend (and cooking / drinking / all around life and business partner) Stephanie and I spent all morning and a good part of the afternoon making this salad—not because the actual preparation was time-consuming, but because the parking lot at the farmers market was a shit show (I know, #MarinCountyProblems) and because we snacked on every cheese, hummus, and smoked salmon sample in sight. By the time we made it back to my house we’d forgotten how hungry we really were, and made the un-wise decision to make a rather time consuming salad (at least as far as salads go). An hour later, around 3 pm, we finally ate our wonderful salad, and of course, once we were finished eating we decided to make martinis and proceeded to get abnormally drunk. What did we learn? 1) Farmer’s Market samples don’t count as whole meals 2) Salads are not filling 3) We’re lightweights. LESSON LEARNED…maybe.

Ingredients

  • Figs
  • Mixed greens (ours had edible flowers cause doesn't everyone eat flowers?)
  • Roasted pecans
  • Amaranth (or any bitter green)
  • Thyme
  • Garlic (2 cloves)
  • 1 shallot
  • Farro (1/4 cup per person)
  • Fromage blanc (we used a sheep’s milk one, so good)
  • Mint
  • Olive oil
  • Lemon zest

Bring water to a boil and throw the farro in (you can cook it just like pasta). If you want to get bougie, you can also throw some aromatics like thyme or garlic or shallots in the water too! We did and it was awesome. The farro should take about 30 minutes, or until all the water has evaporated. While it’s cooking, toast the pecans by throwing them into a dry pan with a ton of salt over medium/high heat until they’re nice and toasty (however toasted you like them - maybe 5-7 minutes). Make sure you keep them moving or else they’ll burn! Next make the dressing. Whisk together the mint (diced), fromage blanc, lemon zest, and olive oil - you want the consistency to be like caesar or ranch. Finally, grill the figs! Rub in olive oil and grill a few minutes or until lightly charred. Drain the farro, and throw the greens down, mix the farro in, sprinkle with pecans, get those figs in there, and drizzle with the dressing. YUM.

Soundtrack: Helplessness Blues - Fleet Foxes