Farro & Goat Cheese Salad
Ingredients
- 1 ½ Cups Spinach
- ½ Cup Meredith Marinated Goat Cheese 4-6 blocks
- 1 Cup Oven Roasted Tomatoes in Oil
- 1 Cup Farro
- 1 ½ Cups Vegetable Stock
- 1 ½ Cups Water
- 1/2 tsp Kosher Salt
Instructions
- Bring stock, water and salt to a boil, add farro and cook according to the package directions. Strain the farro directly over the spinach.
- While still warm, remove farro and spinach from strainer and place in large mixing bowl.
- Toss gently and add the roasted tomatoes in oil and mix again, gently breaking up the tomatoes and coating the farro mixture with the oil.
- Add the blocks of marinated goat cheese and stir one more time, breaking up the goat cheese, but not allowing it to melt into the warm mixture. You want the cheese a little clumpy.
- Serve immediately.
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