Ingredients
4
4 servings
- •2 teaspoons dijon mustard
- •1 tablespoon honey
- •1 medium garlic clove, minced
- •2 teaspoons lemon zest
- •½ teaspoon kosher salt, plus more to taste
- •3 tablespoons lemon juice
- •¼ cup canola oil
- •3 cups farro, cooked
- •1 teaspoon kosher salt, plus more to taste
- •½ teaspoon black pepper
- •½ cup toasted hazelnuts, roughly chopped
- •⅓ cup fresh mint leaves, torn
- •2 medium honeycrisp apples, thinly sliced
- •4 oz goat cheese, crumbled
Instructions
- Make the dressing: In a medium bowl, whisk together the mustard, honey, garlic, lemon zest, salt, and lemon juice. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the farro, salt , and black pepper to a large bowl. Pour in 3 tablespoons of the dressing, then toss to coat. Add the hazelnuts, mint, apples, and goat cheese and toss to combine. Season to taste with more salt and pepper.
- Serve the salad with the remaining dressing alongside.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 818
- Carbohydrate: 121g
- Fat: 33g
- Fiber: 21g
- Protein: 21g
- Sugar: 20g
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