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fig & farro salad

Yields4 Servings

A beautiful winter salad to eat on a cold blue sky day.

 2 cups farro, cooked to packet instructions
 1 fennel bulb, sliced finely
  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.

Nutrition Facts

Servings 4