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.
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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