Farro Salad with Grapes, Goat Cheese and Tarragon Vinaigrette

4
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Not your ordinary grain side dish. Farro is paired with grapes and radicchio and then tossed with a homemade vinaigrette.

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.

Notes

For a different twist, substitute chopped fresh figs, apples or pears for the grapes (could affect SmartPoints values). For saltier flavor, swap feta for goat cheese.

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