by Georgina Tobiska of Caramelize Life
2 c. Bluebird Emmer Farro
¾ c. crumbled feta or goat cheese
¾ c. dried chopped fruit (dates, cherries, apricots, huckleberries, blueberries or cranberries or combo)
¾ c. toasted pecans
2 c. torn greens (such as kale, arugula, spinach, beet greens)
½ c. minced green onion
Fresh herbs of choice for garnish
Combine 1/4 c honey, 1/4 cup olive oil, salt and pepper to taste, 2 T balsamic vinegar; mix well and drizzle over salad when tossed.
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.