Farro Salad with Mixed Berries and Basil-Mint Vinaigrette

Name: Farro Salad with Mixed Berries and Basil-Mint Vinaigrette
Yield: 2
Ingredients: 1/4 cup extra-virgin olive oil; Juice from 1 lemon; Handful fresh mint leaves; Handful fresh basil leaves; 1 Tablespoon honey or maple; 1/2 Tablespoon Dijon mustard; 1 cup cooked farro, sprinkled with sea salt and a drizzle of olive oil; Handful toasted pistachios, roughly chopped; 1/3 cup California Giant Blackberries; 1/3 cup California Giant Blueberries; Handful fresh mint, roughly chopped; Handful fresh basil, roughly chopped; Handful baby arugula or micro-greens, optional

Serves2

This salad is bursting with delicious flavor combinations! The mixed berries provide a unique twist of tart and sweet.

INGREDIENTS

For the Herbed Vinaigrette:

1/4 cup extra-virgin olive oil
Juice from 1 lemon
Handful fresh mint leaves
Handful fresh basil leaves
1 Tablespoon honey or maple
1/2 Tablespoon Dijon mustard

For the Salad:

1 cup cooked farro, sprinkled with sea salt and a drizzle of olive oil
Handful toasted pistachios, roughly chopped
1/3 cup California Giant Blackberries
1/3 cup California Giant Blueberries
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
Handful baby arugula or micro-greens, optional

DIRECTIONS

- - Start by adding all the ingredients for the vinaigrette into a food processor or blender, and mix until smooth and creamy.
- - In a medium size bowl, toss the salad ingredients with the vinaigrette and mix well. Serve and enjoy!

Farro Salad with Mixed Berries and Basil-Mint Vinaigrette

INGREDIENTS

For the Herbed Vinaigrette:

For the Salad:

DIRECTIONS

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Follow your berries to the farm.