Total Time:
Servings:Ingredients
½ cup coarsely chopped walnuts toasted
1-½ cups farro uncooked
2 tablespoons fresh lemon juice
¾ teaspoon salt
1 tablespoon whole-grain Dijon mustard
½ cup baby arugula
½ cup crumbled goat cheese
2 cups frozen DOLE Dark Sweet Cherries partially thawed
1 tablespoon honey
¼ teaspoon freshly ground black pepper
5 cups water
3 tablespoons extra-virgin olive oil
Directions
- Bring water to boil. Add farro and 1/2 teaspoon salt to water and cook 15 minutes. Drain and allow to cool for 15 minutes.
- Drain and slice cherries in half.
- Whisk together lemon juice, mustard, honey, remaining salt, pepper, and olive oil in a bowl to make vinaigrette.
- Add cherries, walnuts and arugula to farro. Drizzle with vinaigrette and toss gently to coat.
- Garnish with crumbled goat cheese.
