Kale and Farro Salad with Aged Goat Cheese

1. 1

   Combine the farro and water or stock in a medium saucepot.

2. 2

   Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain.

3. 3

   Transfer to a bowl, season with salt and pepper and let cool.

4. 4

   Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl.

5. 5

   Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly.

6. 6

   Stir in the farro and season the salad with salt and pepper.

7. 7

   Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.