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Dairy
Easy
30 Minutes
Diets 
I adapted this from a salad we serve at our restaurant, Alenbi Kitchen! I’m all about texture when it comes to salads: creamy goat cheese, chewy farro and that crunch from the black raisins make this one of my favorites!
2 cups farro
baby romaine lettuce
arugula
1/4 cup black raisins
1 (4-ounce) packet goat cheese
1/2 red onion, thinly sliced
1 pint orange juice
2 tablespoons Haddar Dijon Mustard
1/2 cup Kedem White Wine Vinegar
1 tablespoon Tabasco sauce
1/2 cup freshly squeezed lemon juice or Heaven & Earth Lemon Juice
1 tablespoon Manischewitz Honey
1/4 medium Spanish onion
5 cloves garlic
3 and 1/2 tablespoons kosher salt
1/2 teaspoon ground white pepper
1 pint grapeseed oil (or other neutral oil)
Cook farro according to package instructions. Let cool or store in the fridge.
For the dressing, combine all ingredients besides the oil in a blender. Blend for 20 seconds, then slowly drizzle in the oil to emulsify. Store in an airtight container in the fridge. This recipe is for one quart and will keep in the fridge for around two weeks or more.
In a bowl, combine lettuce, arugula, onion, raisins, farro. Toss with dressing and transfer to a serving bowl. Sprinkle with goat cheese.
Photography by Chay Berger
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