Fig and Arugula Wheat Berry Salad Recipe

This is truly the third time I began to create farro. And for one reason or another, a farro post continues to be nevertheless to happen. because of my superior storeroom labeling system, I happened to grab these wheat berries instead. Turns out, pre-cooked wheat berries and pre-cooked farro look remarkably almost like one another.

Not that it matters. in these salads, any grain can do. The formula is simple: grain + inexperienced + nut + shredded recent herbs + a sourish cheese (optional) + a seasonal special guest. Today’s seasonal guest is figs.

Ingredients :

For the dressing:

2 tablespoons extra-virgin oil
½ clove, minced
2 tablespoons juice
½ teaspoon honey or syrup
Sea salt and recent black pepper

To assemble:

1½ cups burned wheat berries or quinoa
2 cups arugula or alternative baby salad greens
½ cup figs, quartered, (about 8-10 figs, use dried figs if recent aren’t available)
⅓ cup walnuts, cooked ½ cup shredded mixed herbs (I used basil and mint)
¼ cup broken feta (optional)

Instructions :

Make the dressing: during a little bowl, whisk along the oil, garlic, juice, honey, and salt and pepper. style and modify seasoning.
Assemble the dish with the burned wheat berries, arugula, figs, walnuts, herbs, and feta, if using. Toss with the maximum amount or as very little dressing as you prefer, and serve.