Sweet Potato Fall HarvestStar-Studded Stonefruit, Exclusively from GiumarraAnthony Vineyards: High Flavor & Organic

WTF Do I Do With
Kyle’s Pick™ Cherries ?!


1 1/2 cups uncooked farro (makes approximately 3 cups cooked farro) 

3/4 lb fresh Kyle’s Pick™ Cherries (measured with pits), stemmed, pitted, halved or chopped (as preferred) 

3/4 cup thinly sliced green onion (both green and white parts of onion) 

1/4 cup Italian parsley (leaves only), loosely packed 

1 cup thinly sliced fennel, loosely packed* 

1/2 cup walnuts, roughly chopped 

4 oz crumbled goat cheese 

1 tsp lemon zest  

1 whole-roasted, deli chicken (optional)  

For vinaigrette: 

1 tbsp freshly squeezed lemon juice 

1 tbsp champagne vinegar 

1 tsp honey 

2 tbsp extra virgin olive oil (fruity variety suggested) 

*Use of a mandolin slicer makes easy work for achieving thin slices. 


1 Cook farro according to package directions, for al dente texture. Drain and set aside to cool to room temp. 

2 In a large bowl, combine cooled farro, fresh cherry halves, green onion, Italian parsley, fennel, walnuts, goat cheese, and lemon zest. Set aside. 

3 In a small bowl, whisk lemon juice, champagne vinegar and honey for vinaigrette. Slowly whisk in olive oil, until fully incorporated. 

4 Lightly dress farro salad with vinaigrette. Serve immediately or place in refrigerator until ready to serve (will keep in refrigerator overnight). Best served at room temperature. 

5 For a full meal, add deli-roasted chicken alongside, or shredded and added directly to salad. 

Note: This salad keeps great in the fridge for up to 2 days. Additional vinaigrette is suggested if set aside for more than several hours.