Farro Salad with Grapes, Goat Cheese & Tarragon Vinaigrette

By á-48374

Ingredients

• 3/4 cup whole farro
• 1/4 teaspoon salt
• 2 cups water
• 3/4 cup red seedless grapes, halved
• 3/4 cup radicchio, chopped
• 1/2 cup celery, sliced
• 1/2 cup scallions, sliced
• 1 tablespoon fresh tarragon, finely minced
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoon white wine or champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup goat cheese, crumbled

Details

Servings 6
Preparation time 5mins
Cooking time 75mins
Adapted from afamilyfeast.com

Preparation

Step 1

To cook the farro, in a medium saucepan, combine farro, ¼ teaspoon salt and water and bring to a boil. Reduce the heat to a simmer and cover. Cook until farro is tender, about 60-70 minutes. Remove from the heat and cool slightly.

While the farro is cooking, also prepare the vinaigrette by whisking together the tarragon, olive oil, vinegar, mustard, sugar, salt and pepper.

After the farro has cooled a bit, in a large bowl, combine farro, grapes, radicchio, celery and scallions.

Pour vinaigrette over the farro mixture and toss to coat. Sprinkle goat cheese on top and serve.

Wheatberry Salad with Cranberries, Feta & Orange Vinaigrette

I’m going to try this recipe next week with wheat berries instead of farro – which are very chewy, tasty and have lots of fiber. And, congrats for losing so much weight!

Thanks Sandi! Let us know how it comes out with wheat berries as a substitute! (I’m sure it will be just as good…)