Farro Salad with Roasted Rutabaga, Goat Cheese, and Hazelnuts

Before I ever had the idea for this cookbook, I read and immediately clipped a recipe for rutabagas that appeared in “A Good Appetite,” Melissa Clark’s New York Times column. The rutabaga was a root vegetable that I had tried once or twice but didn’t really know—just like her—until now! This recipe is adapted from her inspired autumnal salad that combines maple-roasted rutabagas with farro, shallots, crumbled ricotta salata, and toasted hazelnuts.