Fig, Arugula and Farro Salad

Active time: 10 minutes

Total time: 40 minutes, plus cooling time

Yield: Serves 4

Ingredients

1/2 cup semi-pearled farro

1 1/2 cups water

3 ounces fresh baby arugula

1/2 small head radicchio, shredded (optional)

5 to 6 plump Brown Turkey figs, stemmed and quartered

2 ounces fresh goat cheese, crumbled

2 to 3 tablespoons torn fresh mint leaves

2 tablespoons coarsely chopped unsalted pistachios

Finely grated lemon zest, for garnish

Dressing:

2 tablespoons white balsamic vinegar

1 tablespoon fresh lemon juice

1 teaspoon runny honey

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt, or more to taste

1/8 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

Directions

Combine the farro and water in a large saucepan and bring to a boil. Reduce the heat to medium-low, partially cover the pot and simmer until the farro is tender, about 30 minutes. Drain the farro in a fine-mesh sieve and transfer to a bowl. Cool to room temperature.

Make the dressing: Combine the vinegar, lemon juice, honey, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking to emulsify.

Assemble the salad: Combine the arugula and radicchio in a large, wide serving bowl. Scatter the farro over the salad and top with the figs, cheese and mint. Drizzle some of the dressing and gently toss to combine. Add more dressing to your taste. Garnish with the pistachios and lemon zest.