FARRO SALAD WITH BALSAMIC FIG VINAIGRETTE
2 CUPS PEARLED FARRO (Pearled Farro, as opposed to whole farro, cooks in much less time without the need for soaking). 1/2 CUP BALSAMIC FIG PRESERVES 2 T. BALSAMIC VINEGAR 2 T. OLIVE OIL 1 TSP DIJON MUSTARD 1 CUP DRIED CRANBERRIES 4 CUPS CHOPPED ORGANIC KALE 8 OUNCES GOAT CHEESE, CRUMBLED
Cook the farro using the Pasta Method - Bring a pot of salted water to a boil, add the farro, cook until al dente, 15-25 minutes. Drain the farro and set it aside, do not rinse. While the Farro cooks, prepare the rest of the ingredients. In a large bowl whisk together the Balsamic Fig Preserves, balsamic vinegar, olive oil, and dijon mustard until well blended. Add the chopped kale and massage until slightly wilted and tenderized. Stir in the farro and the dried cranberries until it is all coated. Fold in the goat cheese. Season to taste with salt and pepper. This salad is best when consumed the same day, served at room temperature.