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)
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.