Ruff Details
Fresh nectarine and arugula salad with farro, topped with a tangy basil chimichurri—light, refreshing, and perfectly seasonal.
Ingredients
- 1 cup of farro cooked and drained according the package directions
- 2 ears of corn steamed and corn removed from cob
- 3 cups of arugula
- 1/2 cup of mini heirloom tomatoes quartered
- 1 nectarine pitted and sliced
- 2 TBSP olive oil
- salt & pepper to taste
- Parmesan shaved for garnish
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