A delightfully refreshing salad made with two of our favorites: Meyer Lemon
Olive Oil and Prickly Pear Balsamic Reduction. This pair, combined with
crunchy veggies and chewy farro, will have you eating this salad all season
- 1 1/2 cups uncooked farro
3 cups water
1 1/4 teaspoons kosher salt, divided
2 tablespoons Queen Creek Olive Mill Meyer Lemon Olive Oil
1 tablespoon Queen Creek Olive Mill Prickly Pear Balsamic Reduction
1/2 cup roughly chopped arugula
1/4 cup blanched English peas
2 baby carrots, thinly sliced
1 green onion, thinly sliced
1 small red beet, peeled and thinly sliced
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
- Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 to 45 minutes, until it is softened but still chewy. Strain farro and place in a large bowl.
- Add remaining 1/2 teaspoon salt, olive oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine.
- Top evenly with cheese and parsley.
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