Arugula and Farro Salad with Peaches
Author: 
Serves: 6
 
Ingredients
  • ¾ cup farro*
  • pinch of kosher salt
  • 6 ounces arugula
  • 2 peaches, chopped
  • ¼ cup chives, chopped
  • Dressing:
  • 3 Tablespoons Champagne vinegar or white wine vinegar
  • 2 teaspoons raw honey
  • ½ teaspoon sea salt
  • a few grinds freshly ground black pepper
  • 5 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 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
  1. 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.
  2. In a medium bowl or a glass jar with a fitted lid, combine all dressing ingredients.
  3. Place the arugula, farro, chives, and peaches in a serving bowl and drizzle with enough dressing to lightly coat. Toss gently.
  4. 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/