Farro Salad

Mango, Goat Cheese, Grape Tomatoes, Snow Peas, Arugula, Fresh Herbs, Asparagus Vinaigrette

Chef Niven Patel of Mamey | Miami

“This farro salad is the right pick for those craving a fresh, creamy, and colorful dish with a touch of sweetness. The pomegranate seeds elevate the experience by adding exploding citrusy bits, while the shaved asparagus creates a crunchy texture to the farro that sits on top of goat cheese, and of course, all balanced through the sweetness of our Rancho Patel mango.” - Chef Niven Patel

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Adapted by StarChefs | May 2023

INGREDIENTS

Asparagus Vinaigrette:
2½ cups canola oil
1 cup lemon juice
½ cup garlic oil
⅕ teaspoon dijon mustard
1 spear asparagus, trimmed and blanched
Kosher salt

To Assemble and Serve:
1 cup blanched farro
½ cup diced mango
¼ cup crumbled goat cheese
¼ cup grape tomatoes, halved
6 large arugula leaves
½ cup mixed herbs (cilantro, basil, and scallion)
¼ cup blanched snow peas, halved
6 spears asparagus, shaved
¼ cup pomegranate seeds

METHOD

For the Asparagus Vinaigrette:
In a blender, combine all ingredients and blend until fully incorporated. Taste and season with salt. Transfer to a squeeze bottle and refrigerate.

To Assemble and Serve:
In a mixing bowl, combine farro, mango, goat cheese, tomatoes, arugula, herb mix, snow peas, and ¼ cup Asparagus Vinaigrette. Toss to coat, or until greens are fully dressed and wilted. Transfer mixture to a serving bowl. Garnish with shaved asparagus and pomegranate seeds.

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