Arugula Cherry Farro Salad
Servings 6
Ingredients
- 1 cup farro, cooked
- 6 cups arugula leaves, lightly packed
- 2 cups bing cherries, pitted use a cherry pitter
- 1-2 oz. raw almonds, roughly chopped
- 1/2 cup fennel, thinly sliced
- 1/4 cup small fresh mint leaves
- 6 slices prosciutto ham
- 1/2 cup fresh goat cheese
Vinaigrette
- 2 tablespoons fresh orange juice
- 3 tablespoons balsamic vinegar
- 2 teaspoons shallots, finely chopped
- 1 teaspoon maple syrup
- 3 tablespoons extra-virgin olive oil
- salt and pepper, to taste
Instructions
- In a small jar combine all the vinaigrette ingredients. Shake the jar until emulsified or whisk ingredients in a bowl. Set aside.
- In a large flat bottom bowl, add the arugula, almonds, cherries, farro, fennel, and mint. Lightly drizzle a few tablespoons of the vinaigrette over the salad and gently toss.
- Plate the salad on 6 individual salad plates and top each with prosciutto and goat cheese crumbles. Add more vinaigrette as needed at the table.