Photo of Farro salad with grapes, goat cheese and tarragon vinaigrette by WW

Farro salad with grapes, goat cheese and tarragon vinaigrette

4
4
2
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Chewy, nutty farro stars in this quick, 4-step salad that finds the ancient grain standing in for chicken in a classical French preparation. Here, toothsome farro gets paired with grapes and the distinctive, anise flavored herb, tarragon. This quick, unusual salad is all about texture. There's the wet crunch of raw celery and plump, juicy grapes and the smooth addition of goat cheese to the chewy grain. It's important to take the time to let the farro cool completely before tossing it with the dressing, otherwise the dense grain will absorb the vinaigrette, rather than get brightly coated with it. Chopped fresh figs, apples, or pears would offer a great twist or addition to salad. And if you prefer, swap the goat cheese for salty, crumbly feta.

Ingredients

Uncooked farro

¾ cup(s)

Table salt

¼ tsp, for cooking farro

Water

2 cup(s)

Grapes

¾ cup(s), red, seedless, halved

Uncooked radicchio

¾ cup(s), chopped

Uncooked celery

½ cup(s), sliced

Uncooked scallion(s)

½ cup(s), chopped

Fresh tarragon

1 Tbsp, minced

Olive oil

1 Tbsp, extra virgin

White wine vinegar

1½ tsp, or champagne vinegar

Dijon Mustard

1 tsp

Sugar

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp, freshly ground

Semisoft goat cheese

¼ cup(s), crumbled

Instructions

  1. Combine farro, salt and water in a medium saucepan and bring to a boil over high heat; reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Drain well; cool slightly.
  2. In a medium bowl, combine cooled farro, grapes, radicchio, celery and scallions.
  3. In a small bowl, whisk together tarragon, oil, vinegar, mustard, sugar, kosher salt and pepper.
  4. Pour dressing over salad and toss to coat; garnish with cheese. Yields about 3/4 cup per serving.