Raspberry Strawberry Farro Salad with Arugula and Goat Cheese
Time: 35 minutes
Serves: 4
Combine fresh berries and goat cheese with the nutritious nutty flavor of farro and you have a sophisticated salad perfect for friends and family!
Prep Time:
10 minutes
Cook Time:
25 minutes
Serves:
4
Perfect for:
Bookclub Bites
Family Style
Potluck Standouts
Ingredients
- 1 Cup farro
- 1 Tbsp. shallot, finely chopped
- 1 Garlic clove, minced
- 1 1/2 Tablespoons white wine vinegar
- 1 Tsp. honey
- 1 Tsp. dijon mustard
- 1/4 Tsp. fine salt, plus more to taste
- 3 Tablespoons extra virgin olive oil or grapeseed oil
- 4 Ounces from 1 package (6 ounces) Driscoll’s Raspberries
- 1/2 of a 16-ounce package Driscoll’s Strawberries, hulled and quartered
- 1 Cup arugula, tightly packed
- 1/4 Cup walnuts, chopped
- 1/4 Cup goat cheese, crumbled
- Freshly ground black pepper
Directions
- COOK 1 cup farro according to package directions.
- DRAIN and RINSE farro with cold water and SET ASIDE.
- PLACE 1 tablespoon chopped shallot into a small bowl.
- ADD 1 minced garlic clove.
- ADD 1 ½ tablespoons white wine vinegar and ADD 1 teaspoon honey and ADD 1 teaspoon Dijon mustard and ADD 1/4 teaspoon fine salt.
- WHISK IN 3 tablespoons extra virgin olive oil until combined.
- TASTE dressing and ADD additional salt as desired.
- SET ASIDE dressing.
PLACE cooked farro into a large bowl.
- ADD 4 ounces raspberries and ADD 8 ounces hulled and quartered strawberries.
- ADD 1 cup arugula and ADD 1/4 cup chopped walnuts.
- POUR dressing over mixture.
- TOSS to combine.
- DIVIDE salad equally between 4 plates.
- GARNISH salads with crumbled goat cheese.
- GARNISH salads with freshly ground black pepper as desired.
- SERVE immediately.
