Fig & Farro Salad | PCFMA

Ingredients

• 1 pint figs, washed and quartered
• 1 cup almonds, chopped and toasted
• 4 cups greens (We used baby kale which is a bit toothsome. Use hot olive oil to wilt tougher greens, or massage to tenderize)
• 3 sprigs rosemary, infused into 1/3 cup extra virgin olive oil
• 2 cups cooked grain (farro, couscous, quino, etc.)
• 1 green onion, cut down the middle and sliced
• Juice of 1-2 lemons, to taste
• Salt and pepper