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Chicken Farro Salad

• ·         ½ cup Farro
• ·         6 ounces  mixed baby greens
• ·         1½ cups left over chicken cut into strips
• ·         ⅓ c. unsweetened dried cranberries
• ·         ⅓ c. chopped dates
• ·         2 ounces Manchego cheese, shaved with a vegetable peeler
• ·         ¼ tsp. salt
• ·         ¾ cup Champagne vinaigrette (recipe below)
• ·         ¼ cup Marcona almonds, chopped

·         Champagne Vinaigrette:

• ·         ¼ cup Champagne vinegar

• ·         1T honey or maple syrup
• ·         1 tsp salt
• ·         Pinch of freshly ground pepper
• ·         3/4 cup olive oil or canola oil

Bring 2 quarts salted water to a boil. Add the farro and simmer, stirring occasionally, for 45-60 minutes, until tender. Drain well and spread the 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 the plates and garnish with the almonds.

To Make Vinaigrette, whisk in the oil slowly to create the emulsion. Salt and pepper to taste. Makes 6 servings.

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