1 cup marinated quartered artichoke hearts, drained
4 radishes, cleaned and shaved or very thinly sliced
4 oz log goat cheese, crumbled
1/2 cup mint leaves, loosely packed and roughly chopped or torn
6 cups baby arugula, loosely packed
Roasted Shallot Vinaigrette
1 medium shallot, peeled and quartered
1 tbsp mustard
1 tbsp raw honey
Juice of 1/2 lemon, about 2 tbsp
2 tbsp apple cider vinegar
1/4 tsp sea salt
Freshly ground pepper
1/2 cup extra virgin olive oil
Preheat oven to 375 and set a large pot of water to boil.
Place quartered shallot atop a sheet of aluminum foil. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Fold foil and twist the edges shut to create a little packet. Place on a baking sheet and roast in the oven for 30 minutes, until very tender.
Once the water comes to a boil, season the water generously with sea salt. Blanch the snap peas for 1.5 minutes. While they blanch, fill a bowl with ice water to have at the ready. Remove peas from the water with a strainer (don’t drain the water!), and shock in the ice bath. Drain promptly when cool and set aside.
Cook the farro using the pasta method in the same boiling water in which you blanched the peas. Add the farro to the boiling, salted water and cook until al dente. For me, this took exactly 20 minutes using Bobs’ Red Mill Farro, but cooking times may vary between 20-30 minutes depending on the type of farro you use. Drain and spread out onto a baking sheet to cool (spreading out to cool prevents the dreaded mushiness!).
Make the dressing. Place the roasted shallot and any juices accumulated in the foil packet with all the other dressing ingredients in a blender. Blend on high until smooth and creamy. Taste for seasoning and adjust, if necessary.
Assemble the salad. Layer the farro on top of the arugula and arrange the rest of the ingredients on top for a pretty presentation. Drizzle generously with the vinaigrette when you’re ready to serve. You may have a little dressing leftover. Enjoy!
If you plan on making this salad in advance, I’d recommend drizzling the cooled farro with a bit of the dressing to allow it to soak in the flavor while stored. Store the rest of the ingredients separately until you plan to serve it.
Recipe by Warm & Rosy at https://warmandrosy.com/spring-farro-salad-with-arugula-peas-artichokes-radishes-mint-goat-cheese-roasted-shallot-dressing/