A beautiful winter salad to eat on a cold blue sky day.
2 cups farro, cooked to packet instructions
1 fennel bulb, sliced finely
⅓ cup currants
5 figs, sliced
2 large balls buffalo mozzarella
Olive oil
Red wine vinegar
S&P sauce
Grissini to serve (Italian bread sticks)
1
Place the cooked farro in a bowl and dress with a couple of tbsp. extra virgin olive oil, 2 teaspoons of vinegar and season with fresh pepper and sea salt.
2
Place the farro on serving plates and add the fennel and figs. Use your fingers to tear the mozzarella over the salad and serve.
Ingredients
2 cups farro, cooked to packet instructions
1 fennel bulb, sliced finely
⅓ cup currants
5 figs, sliced
2 large balls buffalo mozzarella
Olive oil
Red wine vinegar
S&P sauce
Grissini to serve (Italian bread sticks)
Directions
1
Place the cooked farro in a bowl and dress with a couple of tbsp. extra virgin olive oil, 2 teaspoons of vinegar and season with fresh pepper and sea salt.
2
Place the farro on serving plates and add the fennel and figs. Use your fingers to tear the mozzarella over the salad and serve.
