Ingredients

The following ingredients have 3 Servings
  • 0.75 cup(s) Uncooked farro
  • 0.25 tsp(s) Table salt for cooking farro
  • 2 cup(s) Water
  • 0.75 cup(s) Red seedless grapes halved
  • 0.75 cup(s) Uncooked radicchio chopped
  • 0.5 cup(s) Uncooked celery sliced
  • 0.5 cup(s) Uncooked scallion(s) chopped
  • 1 tbsp(s) Fresh tarragon minced
  • 1 tbsp(s) Olive oil
  • 1.5 tsp(s) White wine vinegar or champagne vinegar
  • 1 tsp(s) Dijon mustard
  • 1 tsp(s) Sugar
  • 0.5 tsp(s) Kosher salt
  • 0.25 tsp(s) Black pepper freshly ground
  • 0.25 cup(s) Semisoft goat cheese crumbled

Instruction

  • 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.
  • In a medium bowl, combine cooled farro, grapes, radicchio, celery and scallions.
  • In a small bowl, whisk together tarragon, oil, vinegar, mustard, sugar, kosher salt and pepper.
  • Pour dressing over salad and toss to coat; garnish with cheese. Yields about 3/4 cup per serving.