Name: Farro and Stone Fruit Salad
Ingredients: 1/4 cup roasted/toasted walnut oil; 1 tablespoon aged balsamic vingar; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1 1/2 cups farro, cooked according to package instructions; 1 head romaine lettuce, sliced into 1/2-inch ribbons; 1 pound stone fruit (plums, peaches or a mixture), diced; 1 cup walnut pieces and halves; 4 ounces gorgonzola dolce cheese, crumbled

Farro and Stone Fruit Salad

August 17, 2016

By Author:

Coco Morante

Farro and Stone Fruit Salad

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Ingredients

1/4 cup roasted/toasted walnut oil
1 tablespoon aged balsamic vingar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 1/2 cups farro, cooked according to package instructions
1 head romaine lettuce, sliced into 1/2-inch ribbons
1 pound stone fruit (plums, peaches or a mixture), diced
1 cup walnut pieces and halves
4 ounces gorgonzola dolce cheese, crumbled

Instructions

In a leakproof container or jar, combine the walnut oil, both vinegars, mustard and salt. Shake to combine and set aside.
In a large bowl, combine the farro with the lettuce, stone fruit and walnuts. Toss with the vinaigrette. Serve with the cheese alongside or sprinkled on top.