INGREDIENTS
2
Carrots, medium
6
Cremini mushrooms
4 cloves
Garlic
1 cup
Grape tomatoes
1
Small handful Parsley
1/2
small head Radicchio
1
Red onion, small
1 tbsp
Balsamic vinegar
1 cup
Farro
1 tsp
Kosher salt
1/2 tsp
Pepper
4 tbsp
Olive oil
2 oz
Fontina cheese