Apricots, Pistachio and Orange Blossom Water Grain Salad

3/4 cup coarsely chopped dry roasted pistachios

1 ½ cup cooked Farro, barley or quinoa

¾ cup dried apricots cut into thin julienne strips

1 tablespoon orange blossom water

Zest of one medium orange

Juice from one medium orange

Juice from ½ lemon

1/3 cup coarsely chopped green herbs such as parsley, mint, basil or a mixture

1 tablespoon extra virgin olive oil or more as needed

Salt as needed

  1. Reserve ¼ cup of chopped pistachios for garnish.
  2. Place remaining nuts in a 2-quart bowl with all of the remaining ingredients.  Toss to combine well.
  3. Add salt to taste.
  4. Can be made a few hours in advance and kept covered at room temperature, which will enhance the flavors of the dish.
  5. Just before serving, toss and then sprinkle the reserved chopped pistachios over the top.
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