Stone Fruit and Emmer Farro Berry Salad

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Stone Fruit and Emmer Farro Berry Salad
This summery Emmer Farro berry salad is inspired by all the beautiful varieties of stone fruit. I used nectarines but feel free to substitute peaches or plums depending on what's available!

What You'll Need

Salad Ingredients

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

Dressing Ingredients

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

Directions

  1. Combine the dressing ingredients in a small mason jar and shake vigorously.

  2. Pan fry the chopped prosciutto until crispy.

  3. 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.

  4. Pour the dressing over the salad then lightly toss. Serve immediately and enjoy!

Makes 2 large bowls.

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