Saturday, July 17, 2010

Farro With Slow Roasted Figs, Goat Cheese and Spicy Pecans



Figs:

Basket fresh figs, cut in half length-wise
1/3 C. balsamic vinegar or sherry wine vinegar plus 2T. honey
2 T. olive oil
¼ C. honey
about 6 sprigs of thyme (opt.)

Gently toss figs with vinegar, oil, and honey in an oven-proof dish. Bake at 300 for 45 minutes. Cool to room temperature.




4 oz. goat cheese

2 C. cooked farro (see integrating grains post)

Dressing:
1 shallot, minced
1/3 C. sherry wine vinegar
1/2 C. olive oil
salt and pepper

Spicy Pecans:

1 T. olive oil
1 C. toasted pecans
1 t. cayenne pepper
1 sprig of rosemary
½ t. salt

Heat olive oil in sauté pan. Add pecans, cayenne, rosemary and salt. Toss and cool.

To Assemble Salad:

Toss farro with dressing. Garnish with figs, goat cheese, and pecans.



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