Save

Warm Farro Salad With Fennel, Arugula, Prosciutto, and Pecorino

All day I Eat

 

November 9, 2016 Warm Farro Salad with Arugula, Fennel, Olives, and Prosciutto All day I Eat - like a shark Do you eat farro? I do. In fact, I've been eating so much recently I could have dressed up as a farro grain for Halloween. I should seriously consider swit Food arugula, easy, farro, fennel, Food, healthy, new american, olives, prosciutto, salad

Ingredients

  • 1 1/2 cups farro (wheat berries, spelt grains, or farro grains)
  • 1 bulb fennel (trimmed, decored, and cut into 1in pieces)
  • 4 tablespoons extra-virgin olive oil
  • 1 bag baby arugula
  • 1/4 cup green olives (drained)
  • 4 slices prosciutto (chopped into little pieces)
  • 1/4 cup pecorino romano (shaved into thin slices with a vegetable peeler)
  • 1 whole lemon (zested and juiced)
  • 2 teaspoons whole grain or dijon mustard
  • freshly ground black pepper (to taste)

Directions

  1. Adjust oven rack to middle position and preheat oven to 375°F. Meanwhile, clean and chop fennel into 1 inch pieces. Place chopped fennel...
  2. Get the full instructions at All day I Eat
Warm Farro Salad With Fennel, Arugula, Prosciutto, and Pecorino

Rate This Recipe!


Unrated
Author:
patrick
Recipe Yields:
2 people
Prep Time:
Cook Time: