Farro Salad With Chanterelles, Fennel, And Apples

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1 c. farro (whole or semi-pearled)

2.5 c. water

1 tsp. Kosher salt

5 tbsp. extra-virgin olive oil

2 generous handfuls chanterelle mushrooms, cleaned, dried and quartered

Juice of 1 lemon

1 apple, peeled and sliced as thin as possible, tossed immediately with lemon juice to prevent browning

1 bulb fennel, sliced as thin as possible

16 thinly shaved slices of parmesan

2 tbsp. Acetoria apple vinegar (or 2 tbsp. apple cider vinegar and 2 tsp. sugar)

Fresh parsley leaves

Sea salt

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