Ingredients
- 1 1/2 cups farro
- 3 cups water
- 1 1/4 tbsp kosher salt
- 2 tbsp Prickly Pear White Balsamic Reduction
- 1 tbsp Meyer Lemon Olive Oil
- 1/2 cup arugula roughly chopped
- 1/4 cup english peas blanched
- 2 baby carrots thinly sliced
- 1 green onion thinly sliced
- 1 small red beet peeled and thinly sliced
- 2 oz goat cheese crumbled, about 1/2 cup
- 1/4 cup chopped fresh flat-leaf parsley
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Instructions
- Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 to 45 minutes until it is softened but still chewy.
- Strain farro and place in a large bowl. Add remaining 1/2 teaspoon salt, olive oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine.
- Top evenly with cheese and parsley. Drizzle more balsamic vinegar on top if desired.