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.
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