a sprinkle of chopped or sliced nuts, such as almonds or walnuts (I used Marcona almonds here)
a sprinkle of cheese, such as feta, gorgonzola or shaved Manchego, Parmesan or Pecorino (I used shaved Manchego here)
Instructions
Place farro in a medium saucepan with water to cover by at least three inches and a pinch of salt. Bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well. If using right away, rinse with cold water to cool down.
In a medium bowl or a glass jar with a fitted lid, combine all dressing ingredients.
Place the arugula, farro, chives, and peaches in a serving bowl and drizzle with enough dressing to lightly coat. Toss gently.
Add chopped nuts and/or crumbled cheese, if desired.
Notes
*about 2 ¼ cups cooked
Recipe by Pamela Salzman at https://pamelasalzman.com/arugula-farro-salad-peaches-recipe/