- 1/2 C farro
- 6 oz. mixed baby greens
- 1 /2 C leftover cooked chicken, cut into strips
- 1/3 C dried cranberries
- 1/3 C chopped dates
- 2 oz. Manchego cheese, shaved with a vegetable peeler
- 1/4 tsp. salt
- 3/4 C Champagne Vinaigrette (recipe to follow)
- 1/4 C chopped Marcona almonds
Champagne Vinaigrette: 1/4 C champagne vinegar, 1 TB honey, 1/4
tsp. salt, pinch freshly ground black pepper, 3/4 C good olive oil.
Put the vinegar, honey, salt and pepper in a blender. Pulse to
combine. With machine running, drizzle in olive oil. Blend well.
Refrigerate until ready to use, shake before using.
Bring 2 quarts salted water to a boil. Add farro and simmer,
stirring occasionally, for 45 minutes, until tender. Drain well and
spread farro on a shallow dish to cool.
In a salad bowl, combine the greens, chicken, cooled farro,
cranberries, dates, cheese, and salt. Toss with 1/2 cup Champagne
Vinaigrette, adding more as needed. Divide the salad among plates
and garnish with the almonds before serving.
Serves 4. True Food Cookbook
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