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Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins- Course: Main, Side Dish
- Cuisine: North American
- Servings: 4-6 People
- Calories: 0
Ingredients:
- 1 cup Farro
- 1 1/2 tbsp White Wine Vinegar
- 1 tsp Agave Syrup
- 1 tsp Dijon Mustard
- 3 tbsp Olive OIl
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Shallot (minced)
- 1/4 cup Walnuts (chopped)
- 1/4 cup Goat Cheese (crumbled)
- 1 cup Arugula (packed)
- 1/2 cup Raspberries
- 1/2 cup Strawberries (hulled, quartered)
Instructions:
- Cook the farro: In a pot, place 1 cup of farro and 3 cups of water. Bring to a boil. Cover, reduce heat and simmer for 30 minutes or until chewy and tender. Remove from the heat and drain off any excess liquid. Fluff the farro with a fork. Season to taste
- Make the vinaigrette: In a bowl, add shallots, white wine vinegar, agave syrup, dijon mustard and olive oil. Whisk until well combined. Season with salt and pepper to taste.
- Assemble salad: combine cooked farro, arugula, strawberries, raspberries and walnuts. Drizzle dressing over salad and toss to coat.
- Serve and enjoy!
![Jodi MacKinnon (QFG) [MACJOD]](https://prodqf-1f5f9.kxcdn.com/web/image/res.partner/209/image_256/Jodi%20MacKinnon%20%28QFG%29%20%5BMACJOD%5D?unique=4002eea)
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.
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