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arugula,farro,cranberry and goat cheese salad
You just don’t understand how good this salad was and so refreshing. You
can eating alone or add some grilled salmon and it will take you to a
beautiful summers day on a mid July day.
2 cups pearl farro
2 tablespoons balsamic vinegar
2 handfuls of arugula
1 teaspoon dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 cup extra virgin olive oil
1 cup sweetened dried cranberries
1/3 cup chopped fresh Italian parsley
4 ounces goat cheese crumbles
1,Cook farro according to package directions. Drain. Transfer to a bowl to cool.
2.While farro is cooking, whisk balsamic vinegar, dijon mustard, garlic powder and rosemary together in a bowl. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.
3.Once farro has cooled, toss with cranberries, parsley and goat cheese.
4.When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.