INGREDIENTS
- 2 cups red fife (ancient grain)
- 2 cups apple cider
- 1 cups chicken stock or vegetable stock
- 2 sprigs fresh oregano
- 1/2 cinnamon stick
- 1 cup diced feta cheese
- 2 cups swiss chard leaves and blanched stems
- 1/2 cup toasted walnuts
- 1 cup sliced, seedless grapes
Dijon mustard vinaigrette
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 5 tbsp extra virgin olive oil
- salt and pepper to taste
METHOD
- Mix the apple cider, stock, oregano, and cinnamon stick in a large pot. Add the red fife and bring to a simmer. Simmer until the grain is soft to the bite but still with a bit of a snap. Remove from the stock. Chill.
- In a bowl whisk together the Dijon mustard and white wine vinegar. Then slowly add in the extra virgin olive oil.
- Add in the chilled cooked red fife, Swiss chard leaves and stems, walnuts, grapes, and charred feta cheese. Season with salt and pepper. Serve.
