Insalata Arugula Recipe
Baby arugula, farro, Marcona almonds, goat cheese, Kalamata olives and tomatoes topped with a light Champagne vinaigrette dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25-30 minutes until tender. Drain any excess water and let cool.
- 2
Prepare the Dressing
In a small bowl, whisk together 1/4 cup of Champagne vinegar, 1/2 cup of olive oil, salt, and pepper to taste. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the cooked farro, baby arugula, Marcona almonds, goat cheese, Kalamata olives, and cherry tomatoes.
- 4
Dress the Salad
Drizzle the Champagne vinaigrette over the salad and toss gently to combine all ingredients.
- 5
Serve
Divide the salad among serving plates and enjoy!
