What You'll Need
1 cup of Hayden Flour Mills Emmer Farro Berries, cooked (follow directions on the box)
5 oz Arugula (or three big handfuls)
3 oz prosciutto, chopped
3 nectarines, sliced thinly
1 Cup goat cheese, crumbled
1 Cup broken pecans
2 Tablespoons honey mustard
1 Tablespoon honey
1/2 Cup olive oil
2 cloves garlic, minced
2 Tablespoons champagne vinegar
1 Teaspoon salt
1 Teaspoon ground pepper
Combine the dressing ingredients in a small mason jar and shake vigorously.
Pan fry the chopped prosciutto until crispy.
On a large platter, layer the salad ingredients starting with the arugula as a base. Then add the cooked farro berries, crumbled goat cheese, sliced nectarines, pecans and crispy prosciutto.
Pour the dressing over the salad then lightly toss. Serve immediately and enjoy!
Makes 2 large bowls.