Recipe: Arugula Farro Salad

SERVES 6

¾ cup farro
pinch of kosher salt
6 ounces arugula
2 peaches, chopped
¼ cup chives, chopped

Dressing:
3 Tablespoons Champagne vinegar or white wine vinegar
2 teaspoons raw honey
½ teaspoon sea salt a few grinds freshly ground black pepper
5 Tablespoons unrefined, cold-pressed extra-virgin olive oil
a sprinkle of chopped or sliced nuts, such as almonds or pecans
a sprinkle of cheese, such as feta, gorgonzola or Manchego, Parmesan or Pecorino

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1. Place farro in a medium saucepan with water to cover by at least three inches and a pinch of salt. Bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well. If using right away, rinse with cold water to cool down.

2. In a medium bowl or a glass jar with a fitted lid, combine all dressing ingredients.

3. Place the arugula, farro, chives, and peaches in a serving bowl and drizzle with enough dressing to lightly coat. Toss gently.

4. Add chopped nuts and/or crumbled cheese, if desired.