Chewy farro and juicy, sweet stone fruit are dressed with a walnut oil and balsamic vinaigrette. Crunchy romaine lightens things up and brings the dish into salad territory, delivering a grain and vegetable all in one.
1 1/2 cupsfarro, cooked according to package instructions
1 headromaine lettuce, sliced into 1/2-inch ribbons
1 poundstone fruit (plums, peaches or a mixture), diced
1 cupwalnut pieces and halves
4 ouncesgorgonzola 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.