Farro Apricot Goat Cheese Salad


  • 113g Woolwich Dairy Original Goat Cheese Crumbles
  • 2 cups pearled farro
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/2 tsp dried rosemary
  • 1/4 cup extra virgin olive oil
  • 1 cup sweetened dried apricots
  • 1/3 cup chopped fresh Italian parsley

Cooking Process

  1. Cook farro according to package directions. Drain and transfer to a bowl to cool.
  2. While farro is cooking, whisk balsamic vinegar, dijon mustard, garlic powder and rosemary together in a bowl.
  3. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.
  4. Once farro has cooled, toss with dried apricots, parsley and Woolwich Dairy  Original Goat Cheese Crumbles.
  5. When you are ready to serve the salad, pour dressing over top. Toss well. Serve at room temperature.

Farro Apricot Goat Cheese Salad

Bon Appétit!



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Farro Apricot Goat Cheese Salad