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"At the trattoria-inspired &lt;a href=\"http://avagenes.com/\" target=\"new\"&gt;Ava Gene's&lt;/a&gt;, the second restaurant from Stumptown Coffee Roasters founder and budding restaurateur Duane Sorenson, green-thumb cuisine becomes masterful. At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil. Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once. This dish is called on the Ava Gene\u2019s menu. You can saut\u00E9 whatever leafy greens you like or happen to have on hand; it\u2019s an ideal way to use up those slightly past their prime. An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year. Browning the farro imbues it with a nutty flavor\u2014a step you can add any time you prepare the grain. If you\u2019d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it\u2019ll soak up the flavorful dressing."^^<http://www.w3.org/2001/XMLSchema#string>
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