Farro salad with grapes, goat cheese and tarragon vinaigrette
¼ tsp, for cooking farro
¾ cup(s), red, seedless, halved
¾ cup(s), chopped
½ cup(s), sliced
½ cup(s), chopped
1 Tbsp, minced
1 Tbsp, extra virgin
White wine vinegar
1½ tsp, or champagne vinegar
¼ tsp, freshly ground
Semisoft goat cheese
¼ cup(s), crumbled
- 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.
- In a medium bowl, combine cooled farro, grapes, radicchio, celery and scallions.
- In a small bowl, whisk together tarragon, oil, vinegar, mustard, sugar, kosher salt and pepper.
- Pour dressing over salad and toss to coat; garnish with cheese. Yields about 3/4 cup per serving.