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Categories:
fresh figs peaches pecans green onion white balsamic vinegar grapeseed oil honey Dijon mustard kosher salt black pepper
Viewed: 11 - Published at: 3 years agoIngredients
- 1 cup Farro, Uncooked
- 1/2 cups Fresh Figs, Diced
- 1/2 cups Peaches, Diced
- 1/4 cups Toasted Pecans, Chopped
- 1/4 cups Green Onion, Thinly Sliced
- 2 ounces, weight Goat Cheese Crumbled
- 3 Tablespoons White Balsamic Vinegar
- 1 Tablespoon Grapeseed Oil
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- 1/2 teaspoons Kosher Salt
- 18 teaspoons Black Pepper
Method
- Cook the farro according to the package instructions.
- Once the farro is cooked, rinse and drain it under cool water, then transfer to a large bowl.
- Add the remaining salad ingredients to the farro and toss together gently.
- In a small bowl whisk together all of the ingredients for the balsamic vinaigrette.
- Pour the vinaigrette over the salad and toss together.
- Serve immediately or refrigerate until ready to eat.
