Per preparare l’insalata di farro: risciacquare il farro sotto acqua corrente fino a quando l’acqua risulterà limpida e cuocerlo in acqua salata per 15-20 minuti. A cottura ultimata, scolarlo sgranarlo con una forchetta e tenerlo da parte.
Tagliare le fette di prosciutto crudo a striscioline. Scaldare una padella antiaderente e, senza l’aggiunta di grassi, rosolale il prosciutto fino a renderlo croccante. Scolare su carta da cucina e tenere da parte.
Nella stessa padella, aggiungere un filo di olio e spadellarvi velocemente l’uva con un pizzico di sale e una macinata di pepe.
Nel frattempo, emulsionare l’aceto di mele con un pizzico di sale, una macinata di pepe, la senape, il miele e l’olio, fino a ottenere una salsina omogenea.
Condire il farro con l’emulsione, aggiungere l’uva spadellata, il prosciutto croccante e il formaggio bleu tagliato a pezzettini.
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