Farro salad with grapes, goat cheese and tarragon vinaigrette
4
Points®
Temps total: 45 min • Préparation: 15 min • Cuisson: 30 min • Portions: 6 • Difficulté: Facile
Not your ordinary grain side dish. Farro is paired with grapes and radicchio and then tossed with a homemade vinaigrette.
Ingrédients
Uncooked farro
¾ cup(s)
Table salt
¼ tsp(s), for cooking farro
Water
2 cup(s)
Red seedless grapes
¾ cup(s), halved
Uncooked radicchio
¾ cup(s), chopped
Celery
½ cup(s), sliced
Uncooked scallions
½ cup(s), chopped
Fresh tarragon
1 tbsp(s), minced
Olive oil
1 tbsp(s)
White wine vinegar
1½ tsp(s), or champagne vinegar
Dijon mustard
1 tsp(s)
Sugar
1 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Semisoft goat cheese
¼ cup(s), crumbled
Instructions
1
Combine farro, salt and water in a medium saucepan and bring to a boil over high heat; reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Drain well; cool slightly.
2
In a medium bowl, combine cooled farro, grapes, radicchio, celery and scallions.
3
In a small bowl, whisk together tarragon, oil, vinegar, mustard, sugar, kosher salt and pepper.
4
Pour dressing over salad and toss to coat; garnish with cheese. Yields about 3/4 cup per serving.
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