23 Jun Toasted Farro Salad with Grilled Grapes and Goat Cheese
Toasted Farro Salad with Grilled Grapes and Goat Cheese
Perfect for summer, this nutritious and delicious salad is great as a side or main course. Candied nuts, hearty farro, grilled grapes, goat cheese, and fresh greens combine to give a surprising combination of flavors and textures. Bring to your next picnic and wow the crowd!
- 1 Cup Dry Farro (Yields about 2 Cups)
- 1 Tablespoon Olive or Grapeseed Oil
- 1 Cup, Packed, Greens (Spinach, Arugula or Kale)
- 4 Ounces Fresh Goat Cheese
- 2 Cups of Seedless Grapes (any color, I like a mix), Sliced in Half
Candied Walnut Ingredients
- 1/2 Cup of Raw Walnut Halves
- 1/2 Tablespoon Butter
- 1 Tablespoon Honey
- 1/2 Teaspoon Sea Salt
- 1 Tablespoon Chopped Fresh Rosemary
- ½ Cup Extra Virgin Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Balsamic Vinegar
- 1/2 Tablespoon Dijon Mustard
- Sea Salt
- Fresh Pepper
- Toast farro in olive oil for 1-2 minutes on the stovetop until fragrant. Add water and simmer until al dente (check package instructions for time, it varies depending on type of farro and brand). Drain (do not rinse) and season with sea salt. Refrigerate to cool to room temp.
- While Farro is cooking, make your nuts. In a large sauté pan, melt butter and honey over medium heat. Add rosemary, cook until fragrant (less than one minute). Add almonds and salt, toss well to coat. Remove from heat and cool.
- While Farro is (still) cooking, preheat cast iron grill pan (spray your pan with cooking spray or toss grapes in a bit of oil so they don't stick) over high heat and grill grapes until slightly caramelized and grill marks appear, about 5 minutes.
- Combine olive oil, dijon, red wine vinegar, and balsamic vinegar. Whisk to emulsify and season with salt and fresh pepper.
- Toss farro, greens, grapes, walnuts, and dressing in a bowl to coat. Top with crumbled goat cheese. Serve at room temperature.
- Photo by Tom Vickers of MOVI inc.
cooking for luv http://cookingforluv.com/