Arugula and Farro Salad with Cherries and Goat Cheese
Servings: 2 large salads, 4 appetizer/side salads
Ingredients
- ½ cup semi-pearled farro
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons pure maple syrup
- Salt
- Fresh ground pepper
- ½ cup fresh mint leaves chopped
- 4 cups baby arugula
- ¼ medium red onion very thinly sliced
- 1¼ cups cherries halved and pitted
- 2 ounces goat cheese crumbled
Instructions
- Cook your farro according to the package directions. Drain and rinse with cold water.
- In a large bowl, whisk together the lemon juice, lime juice, olive oil and maple syrup. Season with salt and pepper to taste.
- Add the farro to the bowl with the dressing and toss to coat. Add the mint, arugula, red onion and cherries and toss again.
- Transfer the salad to a serving bowl/platter or individual plates and top with crumbled goat cheese. Serve immediately.