Farro Salad with Blackberries
Farro Salad with Blackberries
Directions
- Place farro, spinach, cucumber, carrot, celery,
and apple in a bowl.
- Add Tarragon shallot vinaigrette and toss.
- Place Bibb lettuce on plate and top with salad.
Garnish with blackberries and Italian flat leaf
parsley.
Ingredients
- 1 cup Farro, cooked
- 1 cup baby spinach, julienned
- 1/2 cup cucumber, peeled and finely diced
- 1 Carrots, finely diced
- 1/4 cup celery, finely diced
- 1 cup blackberries
- 1 Bibb lettuce leaves, Boston
- 1 sprig Flat leaf Italian parsley
- 1 apples, Fuji, finely diced
- 2 fl. oz. Tarragon Shallot Vinaigrette, (see recipe below)
Tarragon Shallot Vinaigrette
Directions
- Place all ingredients in a mixing bowl and combine.
- Transfer to a container. Label, date and refrigerate.
Ingredients
- 2 cup Ken's® Chardonnay Vinaigrette
- 1/4 shallots Peak Fresh Produce® Shallot(s), minced
- 1/2 cup tarragon, chopped
