Farro and Fennel Salad with Arugula
Serves 4-6
1 cup cooked farro
2 tablespoons fresh lemon juice
1 teaspoon Whole Grain Dijon mustard
1 teaspoon honey
¼ cup extra virgin olive oil
1 medium bulb of fennel, cored and sliced into thin pieces
3 cups arugula handful fresh herbs, torn into small pieces, like basil, tarragon, or parsley
½ cup pecan halves, toasted and coarsely chopped
½ cup dried figs, coarsely chopped
¾ cup crumbled goat cheese, optional
For the dressing:
In a large salad bowl, whisk together the lemon juice, mustard and honey (or maple syrup) until blended. Gradually add the oil, whisking constantly, until the vinaigrette emulsifies. Season to taste with salt and fresh ground black pepper.
For the salad:
