Sunday, November 22, 2009

Farro and Goat Cheese Salad

The exploration of healthy grains continues! I am officially in love with Farro!

1 cup uncooked Farro
3 Tbsp Olive Oil
1 large Shallot, minced
2 cloves Garlic, minced
1 lb Green Beans
2 cups cooked Corn
1 Tbsp Dijon Mustard
2 oz Goat Cheese
2 Tbsp Green Onion, sliced
Salt and Pepper to taste

Soak Farro in water in the refrigerator for six to eight hours.

Cook Farro according to package.

Heat 1 Tbsp Olive Oil in a large saute pan. Add Shallot and cook for one minute. Add Garlic and cook until fragrant. Add Green Beans and cook until bright green but still al dente (about 5 minutes).

In a small bowl, combine Dijon Mustard and remaining 2 Tbsp of Olive Oil. Mix until ingredients are well combined.

Combine Farro, Green Bean Mixture and Dijon Mustard mixture. Add Goat Cheese and mix until incorporated and creamy.

Top with Green Onions.

Tip: I also added two poached and shredded Chicken Breasts for some protein.

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