Ingredients
- 1 cup farro, rinsed
- 3 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 cup olive or walnut oil
- 4 ounces thinly sliced prosciutto, cut into thin strips
- 2 packages (5 ounces each) spring mix salad greens
- 2 medium nectarines, thinly sliced
- 2 cups halved fresh strawberries
- 16 ounces BelGioioso® burrata cheese
- 1/4 cup chopped hazelnuts or walnuts, toasted
- 3 tablespoons minced chives
- Grated Parmesan cheese, optional
Directions
- Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered until tender, 25-30 minutes.
- Meanwhile, for dressing, whisk together next 5 ingredients. Gradually whisk in oil until blended; set aside. In a small nonstick skillet, cook prosciutto over medium heat for until crisp, 8-10 minutes, stirring frequently; set aside.
- In a large bowl, toss farro and spring mix with 1/2 cup dressing; arrange on serving platter. In the same bowl, toss nectarines with 1 tablespoon dressing; arrange on platter. Toss strawberries with 1 tablespoon dressing, arrange on platter. Cut burrata into quarters, arrange on platter. Sprinkle with hazelnuts, chives, prosciutto and Parmesan, if desired. Drizzle with remaining vinaigrette.
Loading Popular in the Community
Loading Reviews
