Ingredients

The following ingredients have 4 Servings
  • 1 cup dry farro
  • 1 1/3 cup cannellini beans (15 oz can, drained and rinsed)
  • 1/4 cup chopped sun-dried tomatoes (ones that are red instead of brownish in color)
  • 1 cup mini mozzarella balls (also called pearled mozzarella I think)
  • 4 cups baby arugula
  • additional sea salt and pepper (to taste)
  • 1 cup packed basil (slightly chopped)
  • 1/2 cup olive oil
  • 3 Tablespoon red wine vinegar
  • 1/4 cup shallot
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground pepper

Instruction

  • Cook farro according to package. You should end up with a little over 2 cups of cooked farro once cooked and drained. Run under cold water to cool. Drain well.
  • Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Yield: little less than 3/4 cup total
  • Add cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls and arugula into a bowl. Add dressing and toss. Taste and add more salt and pepper, if desired. Serve right away or chill in the fridge before serving. Recipe will keep up to 3 days in the fridge.