200 gm (1 cup)dried cannellini beans, soaked in cold water overnight
1small carrot, coarsely chopped
1celery stalk, coarsely chopped
½onion, coarsely chopped
2fresh bay leaves
200 gmorganic farro pelato (see note)
¼ cup (loosely packed)small tarragon leaves
40 gmbaby herbs, such as chervil, rocket, chard, rocket cress and parsley (about 4 punnets), trimmed
50 gmtruffle pecorino, shaved (see note)
Aged Nebbiolo dressing
1roasted garlic clove (see note)
¼ tspDijon mustard
70 mlolive oil
30 mlNebbiolo agrodolce red wine vinegar (see note)
2 tbsplemon juice, or to taste
1 tspwhite sugar, or to taste
Drain and rinse cannellini beans. Place in a saucepan with vegetables and bay leaves, cover with plenty of cold water, bring to the boil over medium heat, reduce heat to low and simmer until cooked through (25-30 minutes). Drain and set aside.
Meanwhile, bring a saucepan of salted water to the boil. Add farro, return to the boil, reduce heat to low and cook until tender (10-15 minutes). Drain and set aside.
For aged Nebbiolo dressing, mash roasted garlic and mustard together with a fork in a bowl, gradually drizzle in oil, whisking to combine, then whisk in vinegar and season to taste with lemon juice, sugar, sea salt and freshly ground black pepper. Set aside.
Combine cannellini beans and farro pelato in a bowl with half the herbs and pecorino. Drizzle over dressing, reserving 1 tsp, toss to combine and spoon into bowls. Combine remaining herbs and dressing, scatter over salad, then scatter over remaining pecorino.
Note Farro pelato is a type of grain available from Italian delicatessens. Truffle pecorino is available from specialty cheese shops. To roast garlic, preheat oven to 200C, wrap a head of garlic tightly in aluminium foil and roast until very soft (20-25 minutes). Squeeze garlic from skin and use as required. Nebbiolo agrodolce red wine vinegar is made from Nebbiolo grapes and is available from Pendolino and select delicatessens.