2 c. apple cider
1 c. quick-cooking farro
Kosher salt and pepper
4 slices bacon
8 oz. halloumi, sliced 1/3-inch thick.
2 tbsp. red wine vinegar
1/2 small red onion, thinly sliced
1 large crisp red apple (such as Gala), cored and thinly sliced
1 c. red seedless grapes, halved
2 tbsp. olive oil
1 bunch arugula, thick stems discarded
- In a medium saucepan, combine cider, farro and a pinch salt and bring to a boil. Reduce heat and simmer, covered, until tender, 10 minutes. Let stand 5 minutes. then fluff with a fork.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate; break into pieces when cool.
- Discard all but 1 tablespoon of the drippings and return skillet to medium-high heat. Add halloumi and cook, until golden brown, 1 to 2 minutes per side. Transfer to a cutting board and cut into ½-inch pieces.
- In lg. bowl, whisk together vinegar and 1/2 teaspoon each salt and pepper. Add onion and toss to coat; let sit 5 minutes. Add apple and grapes and toss to combine. Add farro, drizzle with olive oil and toss to combine. Fold in arugula and bacon and top with halloumi