Farro Kale Goat Cheese Salad

Shopping

• Produce
  • farro (1c)
  • garlic (2)
  • kale (1)
• Dairy
  • goat cheese (4oz)
• Middle
  • almonds, raw sliced (.5c)
  • dried cherries or cranberries (.33c)
• Staples
  • salt (.5tsp)
  • olive oil (.33c)
  • red wine vinegar (1.33tbsp)
  • Dijon mustard (1tbsp)

Prep

1. Cook farro (1c raw), 25-40m
   1. Rinsed
   2. Rice cooker, 3c water, salt (.25tsp)
2. Derib, bite-size kale
   1. Bowl with salt (.25tsp)
   2. Massage
3. Rough chop cherries/cranberries (.33c)
4. Mix dressing
   • olive oil (.33c)
   • red wine vinegar (1.33tbsp)
   • Dijon mustard (1tbsp)
   • garlic (2), pressed
   • salt (.25tsp)

Cook

1. Small skillet, medium heat. Toast almonds (.5c), 4-5m
2. Cooked hot farro (1c): Add cherries/cranberries (.33c), dressing
3. Once cooled, combine
   • Farro, cherries/cranberries, dressing
   • Kale
   • Goat cheese (3oz) - rest for topping

Notes

• Suggested Time: 45m
  • Prep: 20m
  • Cook: 25m
• Servings: 4

Citation

Inspired by: Cookie and Kate