Ingredients The Salad:

1 cup farro

2 cups chicken or vegetable broth

1 teaspoon olive oil

1 large shallot, thinly sliced

2 cups arugula, chopped

1 cup blackberries

2 ounces shredded Kerrygold

Aged Cheddar Cheese

½ cup toasted or caramelized pecans

White Wine Vinaigrette:

⅓ cup white wine vinegar

1 tablespoon coarse ground mustard

1 teaspoon honey

1 teaspoon lemon juice

½ teaspoon salt

½ teaspoon pepper

1 small shallot, chopped

⅔ cup olive oil

Instructions:

For the Salad:

  1. Place farro and broth in a medium pan and bring to a boil. Reduce to a simmer and cook for 20-30 minutes or until all liquid has been absorbed. Remove from heat and set aside.
  2. Heat olive oil is a small pan and add sliced shallots. Fry until crispy, 3-5 minutes. Set aside.
  3. Place cooled farro and chopped arugula in a bowl and toss with ¼ cup of the vinaigrette. Add more if desired.
  4. Add blackberries and shaved Kerrygold Aged Cheddar Cheese.
  5. Top with fried shallots and pecans.
  6. Serve immediately.

For Salad Dressing:

  1. Place all ingredients in a blender and mix until olive oil is emulsified. Refrigerate until ready to use.
  2. The vinaigrette can also be made in a jar but will have bits of chopped shallot in it.

Recipe by Garnish with Lemon