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Warm Farro Salad With Fennel, Arugula, Prosciutto, and Pecorino

Warm Farro Salad with Arugula, Fennel, Olives, and Prosciutto | www.alldayieat.com

Ingredients

Scale
  • 1 1/2 cups farro (wheat berries, spelt grains, or farro grains)
  • 1 bulb fennel (trimmed, decored, and cut into 1in pieces)
  • 4 tablespoons extra-virgin olive oil
  • 1 bag baby arugula
  • 1/4 cup green olives (drained)
  • 4 slices prosciutto (chopped into little pieces)
  • 1/4 cup pecorino romano (shaved into thin slices with a vegetable peeler)
  • 1 whole lemon (zested and juiced)
  • 2 teaspoons whole grain or dijon mustard
  • freshly ground black pepper (to taste)

Instructions

  1. Adjust oven rack to middle position and preheat oven to 375°F. Meanwhile, clean and chop fennel into 1 inch pieces. Place chopped fennel into a bowl and coat with 1-2 tablespoons olive oil. Season with salt and pepper.
  2. Place fennel on a baking sheet and roast, turning at least once. Roast for 30-40 minutes or until fennel is a light golden-brown color.
  3. Remove fennel from oven and set aside.
  4. While fennel is roasting, cook farro according to package directions, but without salt!!
  5. Once farro is done, drain if needed and keep warm. Once fennel is ready, combine the farro and fennel in a mixing bowl and add prosciutto and olives.
  6. On individual salad plates, layout a bed of arugula. And add the farro mixture on top of the arugula. Top with shaved pecorino, more prosciutto and fresh cracked pepper.
  7. In a small bowl, combine lemon juice, lemon zest and 1/4 cup olive oil and mix. Pour this dressing over the salad and serve!

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