Citrus Farro Bowl with Brussels Sprouts and Blue Cheese

Method

1. Insert the cloves into the cut side of the onion half. In a large saucepan, combine the clove-studded onion, water, farro, and bay leaf. Bring to a boil over high heat, then reduce the heat to medium and cook uncovered until the farro is chewy-tender, about 20 minutes. Drain and rinse under cold water. Discard the onion and bay leaf.
2. While the farro cooks, grate the zest from one orange to get 1/2 teaspoon and set aside. Using a knife, peel all the oranges, removing all white pith. Cut the oranges into segments over a bowl to catch the juice (about 1/3 cup). Squeeze the membranes to extract any remaining juice; discard the membranes.
3. Place the raisins in a small microwave-safe bowl and pour the reserved orange juice over them. Microwave on high for 1 minute. Transfer the raisins and any unabsorbed juice to a large bowl and let cool slightly.
4. In a small jar, combine the olive oil, vinegar, shallot, mustard, salt, pepper, and reserved orange zest. Seal the jar and shake to emulsify. Add the cooked farro, sliced Brussels sprouts, and orange segments to the bowl with the raisins. Drizzle with the dressing and toss gently to coat. Divide the salad evenly among 4 shallow bowls. Top each with walnuts and a slice of blue cheese.