Farro and Goat Cheese Salad

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!

Ingredients

Salad

2 cups farro
Beleaves Baby Romaine Lettuce
arugula
1/4 cup black raisins
1 (4-ounce) packet goat cheese
1/2 red onion, thinly sliced

Dressing

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 Gefen Lemon Juice
1 tablespoon Manischewitz Honey
1/4 medium Spanish onion
5 cloves garlic or 5 cubes Gefen Frozen Garlic
3 and 1/2 tablespoons kosher salt
1/2 teaspoon ground white pepper
1 pint grapeseed oil (or other neutral oil)

Farro and Goat Cheese Salad

Name: Farro and Goat Cheese Salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 cups farro; Beleaves 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 Gefen Lemon Juice; 1 tablespoon Manischewitz Honey; 1/4 medium Spanish onion; 5 cloves garlic or 5 cubes Gefen Frozen Garlic; 3 and 1/2 tablespoons kosher salt; 1/2 teaspoon ground white pepper; 1 pint grapeseed oil (or other neutral oil)

Adina Moss

Whisk by Ami Magazine

Recipe Description:

Ingredients

Salad

2 cups farro
Beleaves Baby Romaine Lettuce
arugula
1/4 cup black raisins
1 (4-ounce) packet goat cheese
1/2 red onion, thinly sliced

Dressing

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 Gefen Lemon Juice
1 tablespoon Manischewitz Honey
1/4 medium Spanish onion
5 cloves garlic or 5 cubes Gefen Frozen Garlic
3 and 1/2 tablespoons kosher salt
1/2 teaspoon ground white pepper
1 pint grapeseed oil (or other neutral oil)

Directions

Step 1 - Prepare the Farro and Goat Cheese Salad

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.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Farro and Goat Cheese Salad

Directions

Prepare the Farro and Goat Cheese Salad

Credits

Suggested Recipes

Farro Citrus Salad

Warm Farro Salad

Farro, Corn, and Plum Salad

Barley Goat Cheese Salad

Nutty and Herby Farro Salad

Rosh Hashanah Farro Salad

Watermelon Farro Feta and Arugula Salad

Lemony Farro and Lettuce Salad

Explore

Tell Us How It Went: Share Your Experience

0 Comments

Your comment will be posted in a moment...

Farro and Goat Cheese Salad

Recipe Description:

Ingredients

Salad

Dressing

Directions

Step 1 - Prepare the Farro and Goat Cheese Salad

Step 2 - Credits