Ingredients
SERVES 4
– 300 g farro
– 1 bunch of arugula chopped
– 2 firm pears sliced
– 2 tsps. honey
– 60 g spicy Gorgonzola small diced
– 1 tbsp. white wine vinegar
– 4 tbsps. EVO
– 4-5 kernels of walnuts crushed
– salt to taste
– black pepper to taste
Directions
Fill a pot with abundant salted water and cook the farro for ab. 45 minutes. Once cooked, drain and set the farro aside in a large bowl. Meanwhile, prepare a sauce by mixing EVO along with the vinegar, honey, a pinch of salt and a generous pinch of pepper. Right after, in a salad bowl, combine the farro to the arugula, pears and Gorgonzola. Dress with the honey sauce and mix well. Finally, garnish with the walnuts on top and serve.
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