Arugula and Farro Salad with Peaches

5 from 1 vote

Servings:

Author: Pamela

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)

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.

*about 2 ¼ cups cooked