Ingredients
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1 cup(250 mL) semi-pearled farro
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2 cups(500 mL) water
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2 tbsp(30 mL) lemon juice
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1 tbsp(15 mL) red wine vinegar
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2 tbsp(30 mL) extra-virgin olive oil
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1medium shallot, minced, about 2 tbsp (30 mL)
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1 tsp(5 mL) Dijon mustard
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½ tsp(2 mL) kosher salt
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¼ tsp(1 mL) black pepper
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¼heaping tsp, (1 mL +) dried turmeric
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¾ cup(175 mL) California Dried Golden or Mission Figs, stemmed and chopped
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2gently packed cups, (500 mL) arugula
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2 ozfeta cheese, about ½ cup (125 mL) crumbled
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Instructions
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Put the farro and water into a medium saucepan and bring to a boil over high heat. Lower heat until the water simmers, cover, and cook until the farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.
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In a large bowl, whisk together the lemon juice, vinegar, olive oil, shallot, mustard, salt, pepper, and turmeric. Add the cooked farro, figs, and arugula and toss well. Crumble the feta over the top and toss again.
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Serve warm or at room temperature.
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Notes
Per serving:
- Calories 200;
- Total Fat 7g;
- Saturated Fat 2g;
- Trans Fat 0g;
- Cholesterol 10mg;
- Sodium 290mg;
- Carbohydrate 30g;
- Sugar 7g;
- Dietary Fibre 4g;
- Protein 6g;
- Vitamin A 4%;
- Vitamin C 6%;
- Calcium 10%;
- Iron 6%
Courtesy of the California Advisory Fig Board