Farro, Mushroom & Goat Cheese Salad | Laura Chenel

Name: Farro, Mushroom & Goat Cheese Salad | Laura Chenel
Ingredients: 12 oz. Laura Chenel Original Log , crumbled; 1 cup of farro; 1/4 small red onion, thinly sliced; 4 teaspoons balsamic vinegar; 3/4 teaspoon sea salt (or more, to taste); 3/4 teaspoon black pepper (or more, to taste); 1/4 cup olive oil, divided; 1 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 3 1/2 cups); 1 tablespoon soy sauce; 8 cups baby arugula leaves (about 3 ounces); 2 tablespoons chopped fresh parsley; 1/2 small bulb fennel, trimmed, cored and very thinly sliced (optional)

laurachenel.com

Farro's origins date to the Fertile Crescent era — the height of Egypt and the cradle of agriculture. It's considered an ancient grain that’s as old and…

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Ingredients

12 oz. Laura Chenel Original Log , crumbled
1 cup of farro
1/4 small red onion, thinly sliced
4 teaspoons balsamic vinegar
3/4 teaspoon sea salt (or more, to taste)
3/4 teaspoon black pepper (or more, to taste)
1/4 cup olive oil, divided
1 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 3 1/2 cups)
1 tablespoon soy sauce
8 cups baby arugula leaves (about 3 ounces)
2 tablespoons chopped fresh parsley
1/2 small bulb fennel, trimmed, cored and very thinly sliced (optional)