Grape & Goat Cheese Farro Salad with Tarragon Vinaigrette
Cook Time
30 mins
Try this lightly sweet, hearty salad at your next picnic. You can also substitute chopped fresh figs, apples, or pears for the grapes for a fun twist.
Course: Salad
Cuisine: American, Vegetarian
Servings: 4 servings
Calories: 936 kcal
  • ¾ cup farro
  • ¾ cup halved red grapes
  • ¾ cup chopped radicchio
  • ½ cup sliced celery
  • ½ cup chopped scallions
  • 1 TB minced fresh tarragon
  • 1 TB extra virgin olive oil
  • 1 ½ tsp champagne or white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • ¼ cup crumbled goat cheese
  1. Combine farro and 2 cups of salted water in a medium saucepan. Bring to a boil, reduce to a simmer and cook covered until farro is tender. (Pearled/semi-pearled farro cooks in 20-30 minutes while whole farro cooks in 60. Check your package to be sure.) Drain well and cool slightly.
  2. Combine cooled farro, grapes, radicchio, celery, and scallions in a medium bowl. Whisk together tarragon, olive oil, vinegar, mustard, sugar, salt and pepper. Pour over salad and toss to coat. Garnish each serving with 1 TB crumbled goat cheese.

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