Honey Roasted Carrot Farro Salad


½ cup honey
2 pounds carrots, peeled, cut horizontally in half and then cut on a bias
1 teaspoon cumin seed
2 medium red onions, cut into halves, peeled, then cut into thin strips
1 tablespoon fresh thyme, chopped
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 cup raw Farro, (cook for 15 minutes in water then drain…it should be chewy)
¼ cup toasted pistachios
2 tablespoons sherry vinegar
¼ cup tarragon leaves, slightly chopped
½ cup parsley leaves, slightly chopped
1 cup baby arugula
Several chives, cut into 1/3 lengths


In a large skillet on high heat boil the honey until it thickens and starts to turn an amber color. Add the carrots, salt and pepper to taste and the cumin seed. (The carrots will very quickly start to liquid.) Add the onions and thyme, reduce the heat and cook for 10-15 minutes until the carrots are cooked and almost all of the liquid has been absorbed or boiled off.to a serving bowl, add the juice, olive oil, faro, pistachios, vinegar, tarragon, parsley, arugula, chives, chive and salt and pepper to taste.