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Categories:
sherry vinegar olive oil mustard salt freshly ground black pepper garlic olive oil fresh corn kernels fresh basil
Viewed: 29 - Published at: 6 years agoIngredients
- 1 (8.5-ounce) package precooked farro (such as Archer Farms)
- 1 1/2 tablespoons sherry vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 cup fresh corn kernels (about 2 ears)
- 1/2 cup chopped fresh basil
Method
- Heat farro according to directions.
- Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add fresh corn kernels to pan; saute 3 minutes.
- Add cooked farro, corn, and basil to vinaigrette; toss to coat.
