Dressing:

2 T. maple syrup
1 1/2 T. TTOV's Lavender Balsamic Vinegar
1 t. rosemary, minced
1 garlic clove, minced
1 small shallot, minced
1/3 cup TTOV's Tuscan Herb EVOO
salt and pepper to taste

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Salad:

2 Peaches
5 oz. Arugula
5 oz. Farro
1/2 cup Blueberries
1 Red Onion
Bleu Cheese to taste
Handful of Pistachios

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Cook farro, drain, let come to room temperature.

Thinly slice red onion, place in a bowl, sprinkle with Lavender Balsamic vinegar and a little sugar. Let sit until ready to compose salad, then drain.  

 

Slice peaches into thick wheels. Toss with a splash each of Tuscan herb olive oil and Lavender Balsamic Vinegar. Season with salt and pepper. Grill over high heat until grill marks form, turning once.

 

Dressing:

Process the first five ingredients in a food processor, then stream in the oil olive. Season to taste with salt and pepper. Blend again. 

 

Toss arugula and farro with dressing. Arrange arugula mixture on a platter with grilled peaches. Add red onion and blueberries. Top with crumbled bleu cheese and rough chopped pistachios..