Ingredients
1cupuncooked farro,rinsed
¼tspfine sea salt
1bunchcurly green kale,ribs removed and chopped into small, bite-sized pieces
½cupalmonds,raw sliced
⅓cupdried cherries,or cranberries, roughly chopped
4ozgoat cheese,crumbled
⅓cupextra-virgin olive oil
1tbspsherry vinegar,plus 1 tsp, or red wine vinegar
1tbspDijon mustard
2clovesgarlic,pressed or minced
¼tspfine sea salt
Preparation
To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups of water, just enough to cover the farro by a couple of inches.
Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer.
Cook until the farro is tender to the bite but still pleasantly chewy. Pearled farro will take around 15 minutes while unprocessed farro will take 25 to 40 minutes.
Drain off the excess water and set aside.
Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with hands by scrunching up large handfuls at a time until it’s darker and more fragrant. Set aside.
To toast the almonds, pour them into a small skillet. Cook over medium heat for about 4 to 5 minutes stirring frequently to not burn them until the almonds are fragrant and starting to turn golden on the edges.
Pour the almonds into the bowl of massaged kale.
To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
Once the farro has been cooked and drained, stir in the chopped dried cherries to plump them and vinaigrette to temper the garlic.
Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and stir in more vinegar by the teaspoon as desired.
Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.
