Farro + Arugula Salad with Figs, Goat Cheese and Hazelnuts
- Ingredients:
- 1 cup farro
- 1/2 teaspoon salt
- 2 cups chicken/veggie broth or water
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/4 cup olive oil, extra virgin
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 4 cups arugula
- 6-8 fresh figs cut in half or in quarters, or fruit of choice
- 4 ounces goat cheese
- ΒΌ cup hazelnuts, or nut of choice
- 4 ounces prosciutto, optional
In a medium saucepan over high heat, bring farro, salt and broth or water to a boil. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes.
In a bowl, whisk vinegar, honey, oil and salt + pepper until well combined.
Add farro and arugula to a large bowl. Drizzle enough dressing until well coated. Top with figs, cheese and nuts. Sprinkle a little salt and pepper to taste. Add prosciutto and drizzle with a little balsamic glaze (both optional).
