FARRO RED PEAR ARUGULA SALAD WITH GINGER-LEMON DRESSING
Prep time: 10 minutes
Cook time: 35-50 minutes (depending on type of farro)
Serves: 4 side salads
2 cups (208g) cooked farro (whole or pearled), 1 cup (150g) uncooked
1 red pear, thinly sliced (230g)
1 small shallot, thinly sliced (80g)
2 cups (80g) baby arugula
3 Tablespoons (45ml) toasted sesame oil
2 Tablespoons (30ml) lemon juice
2 teaspoons (10ml) minced ginger
1 clove minced garlic
1 Tablespoon (15ml) honey
2 teaspoons (10ml) sesame seeds
- Heat a medium saucepan over medium-low heat. Add the farro and let toast until fragrant, 2 to 3 minutes. Cover with 2 inches of water. Bring to a boil, reduce to a simmer, cover, and let cook until the farro is tender; 30 minutes for pearled, 50 minutes for whole farro. Drain and place in a large bowl.
- To the farro add the thinly sliced red pear and shallot. In a small jar with a tight lid, combine ingredients for the dressing. Shake well until combined. Pour over the farro/pear mixture and let rest until the farro has cooled slightly, 10 minutes or so. Add in the baby arugula and toss until everything is well combined.