Farro + Arugula Salad with Figs, Goat Cheese and Hazelnuts

separator

 

Print

Farro + Arugula Salad with Figs, Goat Cheese and Hazelnuts

Servings 4

Ingredients

  • Ingredients:
  • 1 cup farro
  • 1/2 teaspoon salt
  • 2 cups 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 (depending on size)
  • 4 ounces goat cheese
  • ¼ cup hazelnuts (or nut of choice)
  • 4 ounces prosciutto (optional)

Instructions

Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. 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).

Enjoy!