Winter Farro Salad Recipe
This winter farro salad is a delightful combination of hearty farro, sweet pears, tangy goat cheese, and crunchy pecans. Ready in 40 min, serves 4.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1 cup uncooked farro (plus 3 cups water), rinsed and drained
- 4 cups (about 4 ounces) roughly-chopped baby arugula
- 2 large ripe pears, cored and thinly sliced
- 1 medium shallot, very thinly sliced
- 4 ounces crumbled goat or feta cheese
- 1/2 cup chopped Medjool dates or dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons grated fresh ginger
- zest + 1 tablespoon of the juice from 1 small orange
- pinch of fine sea salt and freshly-ground black pepper
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