This seasonal salad is made with delicious @panierdufermier produce. As a gluten-free alternative, the farro can be substituted with wild rice.
Makes 2 portions.
2 cups microgreens
1 1/2 cups cooked farro
1 cup sliced fresh cherries
1 cup mini bocconcini
1/4 cup whole walnuts
1/2 red onion (sliced thinly and soaked in ice water)
1 tablespoon of extra-virgin olive oil
Balsamic paste (to taste)
Ground pepper & salt (to taste)
Cook the farro as directed and let cool. In a large bowl, add all the ingredients and mix well. Garnish with microgreens and serve. Enjoy!