Farro Salad with Sautéed Spinach + Melon - Ends + Stems with Chef Alison
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Ingredients
- 3 cups Farro
- 5 cups Water
- 1 1 ⁄ 2 Tablespoons Kosher Salt
- 3 cups Cantaloupe (from 1 whole melon, but you could buy precut)
- 1 15-ounce can Green Olives, Pitted
- 5 ounces Feta Cheese
- 4 Tablespoons Fresh Parsley
- 1 ⁄ 2 pound Baby Spinach
- 1 Lemon (zested and juiced)
- 3 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Unsalted Butter
- 1 ⁄ 4 teaspoon Black Pepper (to taste)
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