- 1 cup farro
- Water
- Salt
- 6 ounces thin green beans
- 1 cup pure olive oil, for frying
- 4 large shallots, thinly sliced
- 1 cup all-purpose flour
- 3 cremini mushrooms, thinly sliced
- 2 tablespoons sherry vinegar
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon thyme leaves
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons salted toasted hazelnuts, coarsely chopped
- Freshly ground pepper
- In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.
- Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.
- Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.
- Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.
- In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.