3/4 pound sweet cherries, pitted and halved (about 2 cups)
2/3 cup diced celery
1/2 cup coarsely chopped walnuts, toasted
1/4 cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Instructions
1. Bring 5 cups water to a boil in a large saucepan. Add farro and
1/4 teaspoon salt to boiling water; cook 15 minutes or until al
dente. Drain; cool at room temperature 15 minutes. Combine farro,
cherries, celery, walnuts, and parsley in a large bowl.
2. Combine lemon juice, mustard, honey, pepper, and remaining
1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring
constantly with a whisk. Pour dressing over farro mixture; toss to
coat.
Originally Submitted
5/25/2014
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