Farro tricolore

By duckieq

Ingredients

• salt
• 1 c farro
• arugula
• head raddicchio cut into 1/2" pieces
• 1 belgium endive cut into 1/2" pieces
• 3 t evoo
• 1/4 lb pancetta cut into 1/2" pieces
• 3/4 lb grape or cherrry tomatos
• 2 garlic cloves, minced
• 1/4 tsp pepper
• 2-3 t balsalmic vinegar

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1) cook farro, drain
2) toss arugula, raddicchio, endive in bowl

3) heat 2t oil in skillet. cook pancetta until most of fat is rendered and it is golden, about 6 minutes. transfer pancetta to paper towel to drain leaving fat in skillet

4) add remaining oil to skillet, add tomatoes, garlic, 3/4tsp salt and pepper and cook. stir occasionally til tomatoes begin to wilt but still hold their shape, about 5-7 minutes. add 2t vinegar and deglaze

5) add faro and pancetta to greens. pour hot dressing over mixture and toss well. add another t vinegar if desired