Asparagus, Goat Cheese & Farro Salad with Shallot Vinaigrette

Asparagus, Goat Cheese & Farro Salad

with Shallot Vinaigrette

35 MIN
$16.99 2-4 Servings
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From the Test Kitchen

This hearty grain salad features a tangy shallot-honey vinaigrette, which brings together a vibrant mix of spinach, tomatoes, sweet dates, tender asparagus, and nutty farro. You'll finish it off with crumbles of creamy goat cheese for a bit of richness.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Asparagus, Goat Cheese & Farro Salad with Shallot Vinaigrette
Title
  • ½ cup Semi-Pearled Farro
  • 3 oz Baby Spinach
  • 6 oz Asparagus
  • 1 Shallot
  • 4 oz Dried Medjool Dates
  • 4 oz Grape Tomatoes
  • 2 Tbsps Apple Cider Vinegar
  • 1 oz Goat Cheese
  • 2 tsps Honey
step-by-step
instructions
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stems of the asparagus; cut crosswise into 1/2-inch pieces (keeping the pointed tips intact). Halve and peel the shallot; finely chop to get 2 tablespoons (you may have extra). Halve the tomatoes. Pit and roughly chop the dates.

2 Cook the farro & asparagus

Add the farro to the pot of boiling water. Cook, uncovered, 16 minutes. Carefully add the asparagus pieces. Cook 2 to 4 minutes, or until the farro and asparagus are tender. Drain thoroughly and rinse under cold water until slightly cooled.

3 Make the vinaigrette

Meanwhile, in a large bowl, whisk together the chopped shallot, vinegar, honey, and 2 tablespoons of olive oil; season with salt and pepper.

4 Make the salad & serve your dish

To the bowl of vinaigrette, add the spinach, cooked farro and asparagus, chopped dates, and halved tomatoes; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stems of the asparagus; cut crosswise into 1/2-inch pieces (keeping the pointed tips intact). Halve and peel the shallot; finely chop to get 2 tablespoons (you may have extra). Halve the tomatoes. Pit and roughly chop the dates.

2 Cook the farro & asparagus

Add the farro to the pot of boiling water. Cook, uncovered, 16 minutes. Carefully add the asparagus pieces. Cook 2 to 4 minutes, or until the farro and asparagus are tender. Drain thoroughly and rinse under cold water until slightly cooled.

3 Make the vinaigrette

Meanwhile, in a large bowl, whisk together the chopped shallot, vinegar, honey, and 2 tablespoons of olive oil; season with salt and pepper.

4 Make the salad & serve your dish

To the bowl of vinaigrette, add the spinach, cooked farro and asparagus, chopped dates, and halved tomatoes; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

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