Frisee & Farro Salad with Warm Goat Cheese

Frisee & Farro Salad

with Warm Goat Cheese

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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Warm goat cheese salad is a classic dish that originated in France but now appears on menus at both casual and upscale restaurants throughout Europe and the U.S. This version maintains the French theme with the addition of tarragon and chives, two of the herbs that make up the grouping known in French cooking as “fines herbes,” traditionally used to flavor soups, salads, omelets, and sauces.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Frisee & Farro Salad with Warm Goat Cheese
Title
  • ¾ cup Farro
  • 6 Baby Multicolored Carrots
  • 1 bunch Chives
  • 1 bunch Tarragon
  • 1 Shallot
  • 2 Tbsps Red Wine Vinegar
  • ½ head Frisée
  • 6 oz Fresh Fava Beans
  • ½ cup All-Purpose Flour
  • 1 cup Milk
  • 8 Goat Cheese Discs
  • 1 Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
1 Cook the farro:
Heat a medium pot of salted water to boiling on high. When the water comes to a boil, add the farro and cook 17 to 20 minutes, or until cooked through. Drain and rinse under cold water.
Prepare your ingredients:
2 Prepare your ingredients:
While the farro cooks, wash and dry the fresh produce. Slice the carrots in half lengthwise. Cut the chives into ¼-inch lengths. Pick off the tarragon leaves and finely chop them. Peel and mince the shallot. Add the shallot to a small bowl with the red wine vinegar. Tear the frisée into bite-sized pieces. Shell the fava beans.
Cook the carrots & peel the fava beans:
3 Cook the carrots & peel the fava beans:
After draining and rinsing the farro, fill the same pot with water and heat it to boiling on high. When it boils, add the carrots and cook 2 to 3 minutes, or until tender-crisp. With a slotted spoon or tongs, transfer the cooked carrots to a bowl, leaving the water in the pot. Add the fava beans to the still-boiling water and cook 1 minute. Drain and rinse under cold water. When cool enough to handle, use your fingers to pinch off the tip of each bean and squeeze them out of their skins.
Prepare & cook the goat cheese:
4 Prepare & cook the goat cheese:
While the water comes to a boil in step 3, add the flour, milk, and panko to 3 separate, shallow bowls. Dip each goat cheese disc in the flour, then the milk, and then the panko. Heat a layer of oil in a medium pan on medium until hot. Add the breaded goat cheese discs to the hot pan and cook 1 to 2 minutes per side, or until crisp and golden brown. Transfer the crispy goat cheese to a paper-towel-lined plate. Squeeze a little lemon juice over the cheese and season with salt.
Make the dressing & salad:
5 Make the dressing & salad:
Gradually whisk enough olive oil into the vinegar-shallot mixture to make a dressing. Season with salt and pepper to taste. In a large bowl, combine the frisée, carrots, farro, half the chives, and half the tarragon (reserve the rest for garnish). Drizzle some of the dressing over everything and toss to coat. (You may have extra dressing.) Season with salt and pepper to taste.
Assemble the salad:
6 Assemble the salad:
Place half the carrots and half the goat cheese slices on the sides of 2 plates. Place the frisée and farro salad in the center. Sprinkle the fava beans on top. Garnish with the remaining chives and tarragon. Serve with lemon wedges. Enjoy!

Tips from Home Chefs

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Frisee & Farro Salad

Cook the farro:
1 Cook the farro:
Heat a medium pot of salted water to boiling on high. When the water comes to a boil, add the farro and cook 17 to 20 minutes, or until cooked through. Drain and rinse under cold water.
2 Prepare your ingredients:
While the farro cooks, wash and dry the fresh produce. Slice the carrots in half lengthwise. Cut the chives into ¼-inch lengths. Pick off the tarragon leaves and finely chop them. Peel and mince the shallot. Add the shallot to a small bowl with the red wine vinegar. Tear the frisée into bite-sized pieces. Shell the fava beans.
Prepare your ingredients:
Cook the carrots & peel the fava beans:
3 Cook the carrots & peel the fava beans:
After draining and rinsing the farro, fill the same pot with water and heat it to boiling on high. When it boils, add the carrots and cook 2 to 3 minutes, or until tender-crisp. With a slotted spoon or tongs, transfer the cooked carrots to a bowl, leaving the water in the pot. Add the fava beans to the still-boiling water and cook 1 minute. Drain and rinse under cold water. When cool enough to handle, use your fingers to pinch off the tip of each bean and squeeze them out of their skins.
4 Prepare & cook the goat cheese:
While the water comes to a boil in step 3, add the flour, milk, and panko to 3 separate, shallow bowls. Dip each goat cheese disc in the flour, then the milk, and then the panko. Heat a layer of oil in a medium pan on medium until hot. Add the breaded goat cheese discs to the hot pan and cook 1 to 2 minutes per side, or until crisp and golden brown. Transfer the crispy goat cheese to a paper-towel-lined plate. Squeeze a little lemon juice over the cheese and season with salt.
Prepare & cook the goat cheese:
Make the dressing & salad:
5 Make the dressing & salad:
Gradually whisk enough olive oil into the vinegar-shallot mixture to make a dressing. Season with salt and pepper to taste. In a large bowl, combine the frisée, carrots, farro, half the chives, and half the tarragon (reserve the rest for garnish). Drizzle some of the dressing over everything and toss to coat. (You may have extra dressing.) Season with salt and pepper to taste.
6 Assemble the salad:
Place half the carrots and half the goat cheese slices on the sides of 2 plates. Place the frisée and farro salad in the center. Sprinkle the fava beans on top. Garnish with the remaining chives and tarragon. Serve with lemon wedges. Enjoy!
Assemble the salad:
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