Ingredients
- 2 cups Bluebird Emmer Farro
- 3/4 cup feta or goat cheese crumbled
- 3/4 cup dried fruit chopped (dates, cherries, apricots, blueberries, cranberries or combo)
- 3/4 cup pecans toasted
- 2 cups greens torn (such as kale, arugula, spinach, beet greens or a combo)
- 1/2 cup green onion minced
- fresh herbs of your choice for garnish
Methods
Dressing
- Combine 1/4 c honey, 1/4 cup olive oil, salt and pepper to taste, 2 T balsamic vinegar; mix well
Salad
- Bring a large sauce pot of water to a boil. Add emmer grain and bring to a low simmer. Cook covered for 50 minutes or until berries are plump, soft, but still chewy. Remove from heat, drain grain and set aside to cool.
- As berries cool toss lightly with a little olive oil or rinse with cold water to cool and re-drain.
- While grain is cooking, toast your pecans.
- Chop cheese and dried fruits into 1/4 – 1/2 inch pieces. Chop onions and tear greens of choice into 1 inch pieces.
- When grain is cool, combine all ingredients and toss well. Drizzle dressing over salad and toss.
- Garnish with fresh herbs of choice and serve with grilled meat, fish or as a vegetarian main course.
