Farro Pea Shoot And Goat Cheese Salad Recipes

KALE AND FARRO SALAD WITH AGED GOAT CHEESE

Kale and Farro Salad with Aged Goat Cheese image

Provided by Amanda Freitag

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup farro
1 1/2 cups water or vegetable stock
Salt and freshly ground black pepper
1 bunch Tuscan kale
1/4 cup fresh pomegranate seeds
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
Juice of 1 lemon
1/4 cup aged goat cheese, shaved, or Parmesan

Steps:

Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.

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