Strawberry Basil Farro Salad

What a perfectly light salad, especially to share! It’s got great flavors and textures. I love the combination of strawberry and basil so much!

INGREDIENTS

For the farro:

2 cups Organic Farro
4 cup Water

For the Dressing:

2 Tbsp Minced Shallot about 3/4 oz
2 Tbsp Lemon Juice
1 Tbsp Balsamic Vinegar
1 Tbsp Honey
1 tsp Dijon Mustard
1/2 tsp Salt
1 tsp Poppy Seeds
1/2 cup Canola Oil or Light Olive Oil

For the Salad:

1 lb Fresh Strawberries sliced
1/2 cup Toasted Sliced Almonds
2 oz Torn Basil

DIRECTIONS

• Place farro and water in a pot and bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain and rinse with cool water, then drain thoroughly. Let cool completely and store chilled until ready to use.

• To make the dressing, place all ingredients except the oil in a blender or food processor and process until smooth. Slowly stream in oil and let mix until smooth, creamy and emulsified. To make by hand, whisk together shallot, lemon juice, vinegar, honey, mustard and salt until smooth, then stir in poppy seeds. Whisking continuously, slowly add oil in small additions until smooth, creamy and emulsified. Store chilled until ready to use.

• To assemble salad, toss farro, strawberries and almonds with dressing as desired. Add basil and gently toss to combine. Serve chilled or at room temperature.