Description
A great summer salad with salty bacon, sweet strawberry and chewy nutty farro.
Ingredients
- 1 cup Uncooked Farro
- 1 cup Sliced Strawberries
- ¾ cups Baby Arugula
- 3 slices Thick Cut Bacon, Cooked Until Crisp, Grease Reserved
- 1 Tablespoon Dijon Mustard
- 1 Lemon, Juiced
- 2 Tablespoons Good Quality Red Wine Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- Salt And Pepper, to taste
- ¼ cups Almond Slices
- 1 cup Uncooked Farro
- 1 cup Sliced Strawberries
- ¾ cups Baby Arugula
- 3 slices Thick Cut Bacon, Cooked Until Crisp, Grease Reserved
- 1 Tablespoon Dijon Mustard
- 1 Lemon, Juiced
- 2 Tablespoons Good Quality Red Wine Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- Salt And Pepper, to taste
- ¼ cups Almond Slices
Preparation
Cook the farro according to your packages directions. If you purchased semi-pearled farro, it will cook faster than other varieties. If there is any liquid left in the pot after cooking, drain.
Let the farro cool to room temperature and place in a large salad bowl. Add the sliced strawberries and arugula. Crumble the cooked bacon into the bowl with the farro. Toss to the combine.
In a small bowl, whisk together the mustard, lemon juice and vinegar. While whisking pour in the warm reserved bacon grease and olive oil. Season with salt and pepper. If the vinaigrette starts to seize up just pop it into the microwave for about 5-10 seconds to warm the bacon grease again. Taste and adjust seasoning. If you feel like the vinaigrette tastes too vinegary or too oily adjust proportions as necessary.
Pour about half the vinaigrette over the salad, reserving the remainder for another use or to serve alongside if guests would like to add more. Toss the salad and top with the sliced almonds. Serve salad at room temperature.
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