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Author Notes: Using a nutty grain like farro lends itself well to a salad with fresh fruit. Here I use in-season cherries with roasted almond, arugula, and a quick homemade vinaigrette. —steph
cups cooked farro
cups chopped bing cherries
cups roasted almonds, chopped
cups baby arugula
salt and pepper
tablespoon lime juice
tablespoons almond oil
- Combine the cooked farro, chopped cherries, and almonds together in a large bowl. Salt and pepper to taste.
- In a small bowl, whisk together the lime juice, almond oil, and honey to make the dressing.
- Add the dressing to the farro mixture and mix well.
- Add the arugula to the salad, and gently toss until the ingredients are all combined.