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
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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