ARUGULA, ALMOND & FARRO SALAD

March 01, 2017 by Renee Tavoularis

Ingredients

For the DRESSING:

2 tablespoons almond oil
2 tablespoons freshly squeezed lemon juice
½ small shallot, minced
1 teaspoon pure maple syrup
sea salt & pepper to taste 

For the SALAD:

2 cups cooked farro
1 cup quartered strawberries
⅓ cup dried tart cherries
¼ cup toasted, sliced almonds
2 heaping cups baby arugula
½ cup fresh basil leaves, loosely packed then torn

Instructions

Make the DRESSING:

• In a small jar with a lid, add the almond oil, lemon juice, shallot, and maple syrup.
• Screw the lid on the jar tightly, then shake to combine.
• Add salt and pepper to taste. Set aside. 

Make the SALAD:

• In a large bowl, gently toss the farro, strawberries, tart cherries, and almonds.
• Add the arugula, basil, and dressing and gently toss once more. Season with salt and pepper to taste.

Recipe reprinted with the permission of picklesnhoney.com. Photo by Aaron Scott.