Ingredients
- 1 ½ lb. Arugula Salad
- 1 lb. Farro
- 1-½ lbs. Mushroom Mix
- 1 ½ Tablespoon Olive Oil
- ½ oz. Grated Parmesan Cheese
White Balsamic Vinaigrette
- ¼ cup White Balsamic Vinegar
- 1-Tablespoon Dijon Mustard
- ½ cup Grape seed Oil
Directions
Ratio for cooking Farro is, 1 part Farro to 2 ½ parts water. Place Farro and water in a pot over medium low heat, once it starts to simmer lower the heat and cover. Allow to cook for 25 minutes or until tender. Most of the water would have evaporated at this time. Season lightly with salt.
Mushroom Mix
Take whatever mushrooms you have on hand and clean them. In a large sauté pan add oil, heat on medium heat. Once oil is hot add the mushrooms. Stir occasionally to avoid burning the mushrooms. Once they are cooked through add salt and pepper to taste.
White Balsamic Vinaigrette
In a bowl add the White Balsamic Vinegar and Dijon Mustard. Using a whisk start to blend together. Once incorporated slowly drizzle the grape seed oil. Season with salt to taste.
METHOD OF ASSEMBLY:
In a small sauté pan heat up the mushrooms and the farro. While they are heating through take a large bowl and add half of white balsamic vinaigrette. Season lightly with salt and pepper. Carefully toss the arugula with the vinaigrette, avoid bruising the lettuce. Once the mushrooms and farro are warm season with the second half of vinaigrette. Take your salad plates and evenly divide the mushroom and farro between them. Sprinkle this mixture on the plates. On top of the mushroom and farro you will carefully stack the arugula salad. Sprinkle Parmesan cheese on top of salad.