Farro Salad With Apples, Pomegranate Seeds And Pine Nuts

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1/3 cup pine nuts, preferably from Italy (2 ounces)

1/4 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons white wine vinegar

1 small shallot, minced (2 tablespoons)

Salt and freshly ground pepper

Thyme-Scented Farro

1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces

1/2 cup pomegranate seeds (from 1 pomegranate)

1/2 cup chopped flat-leaf parsley

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