Spring farro salad with arugula and burrata

Delight in the refreshing flavors of spring with this farro salad featuring peppery arugula and creamy burrata cheese. Perfect harmony of textures!

Ingredients:

• 1 bunch fresh asparagus (chopped into 1 inch pieces)
• 1/2 cups halved grape tomatoes or quartered cherry tomatoes
• 1 tablespoon olive oil
• 1 cup uncooked farro
• 2 cups water or stock of your choice
• 1/2 teaspoon salt {omit if using a salted stock}
• 1 1/2 cups arugula*

Instructions:

1. Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
2. Coat the asparagus and tomatoes with olive oil thoroughly. Bake for approximately 12-15 minutes until the asparagus is tender and the tomatoes start to brown and soften. Take out of the oven and set aside.
3. While waiting, cook the farro: In a small saucepan, bring the farro, water or broth, and salt (if desired) to a boil on high heat. Cover with a lid, lower the heat, and let it simmer for around 10 minutes until the farro is soft. Remove from heat and let it rest for an additional 5 minutes. Drain any excess liquid. Set aside.
4. Prepare the vinaigrette: Mix together olive oil, lemon juice, Dijon mustard, minced shallot, Herbes de Provence, and black pepper in a small bowl until well combined.
5. For the assembly: Combine the roasted vegetables, cooked farro, and arugula in a large serving bowl. Pour the vinaigrette on top, adjusting the quantity to your preference, ensuring everything is coated evenly.
6. Before serving, either stir in the chopped burrata or place the salad on plates and add pieces of burrata on top if desired. The salad can be enjoyed warm or cold.

Summary:

• Calories: 774 kcal
• Fat: 18 g
• Protein: 32 g
• Carbs: 135 g
• Potassium: 1423 mg
• Magnesium: 295 mg