Farro Salad with Brussels Sprouts, Bacon and Berries
Farro, bacon, Brussels sprouts, and berries: four food groups in one bowl!
Ingredients
- 1 1/2 cups farro uncooked
- 6 slices thick, center-cut bacon
- 1 1/2 cups Brussels sprouts trimmed and halved
- 2 tbsp olive oil extra virgin
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp salt
- 1 cup fresh blueberries
- 1 cup fresh strawberries quartered
- 1/4 cup fresh mint chopped
- 1/4 cup fresh basil chopped
- 4 oz goat cheese
Instructions
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In a medium pot, bring 3 cups of heavily salted water to a boil. Add the farro, put the cover on, and it simmer until it's al dente.
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In a medium skillet, cook the bacon until it's crispy on each side. Take it out of the skillet and put it on a paper towel for dripping. Once it's cooled, chop the bacon into coarse pieces. Add Brussels sprouts to the pan with the bacon drippings and cook over medium heat until slightly browned and crispy, about 6 minutes. Transfer the sprouts to a large bowl and top 'em with the bacon bits.
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In a small bowl, whisk together olive oil, honey, lime juice, and salt.
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Let's put it all together! Add the farro, blueberries, strawberries, mint, and basil to the bowl with the sprouts and bacon. Add the oil mixture and toss to get a good coat. Top the newborn salad with goat cheese and serve immediately, or refrigerate and serve chilled.
