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Farro Salad with Figs and Peaches
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Description
Whole-grain farro, fresh figs, and peaches are the perfect combination in this end of summer salad!
Ingredients
- FOR THE SALAD:
- 1 cup Farro, Uncooked
- ½ cups Fresh Figs, Diced
- ½ cups Peaches, Diced
- ¼ cups Toasted Pecans, Chopped
- ¼ cups Green Onion, Thinly Sliced
- 2 ounces, weight Goat Cheese Crumbled
- FOR THE BALSAMIC VINAIGRETTE
- 3 Tablespoons White Balsamic Vinegar
- 1 Tablespoon Grapeseed Oil
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- ½ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
Preparation
Cook the farro according to the package instructions.
Once the farro is cooked, rinse and drain it under cool water, then transfer to a large bowl.
Add the remaining salad ingredients to the farro and toss together gently.
In a small bowl whisk together all of the ingredients for the balsamic vinaigrette. Pour the vinaigrette over the salad and toss together.
Serve immediately or refrigerate until ready to eat.
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