Farro Salad with Arugula, Fig and Goat Cheese

Emmer Wheat is an old world grain. It was one of the first crops domesticated in the near east and is commonly known as Farro in Italy. Now it is grown in the mountainous regions of Europe. I first came across it in a small mountain town in Washington where it is grown by Bluebird Grain Farms. You can find USA grown farro by clicking on the link.

Here is a recipe I used to make often when I worked as a cook in Washington and grew my own garden.

1 cup Farro wheat

2 Tbsp olive oil
3 Tbsp Meyer lemon juice
2 Tbsp Meyer lemon zest
1/2 tsp pepper
1 bunch chopped arugula
1/2 cup parsley leaves
1/2 cup crumbled goat chevre or sheep’s milk feta
2/3 cup sliced dried figs
Bring 4 cups salted water to a boil and stir in Farro wheat. Reduce heat to a simmer and cook farro until just tender, about 20 minutes. Drain and let cool.
Whisk oil, lemon juice and zest, pepper, arugula and parsley together in a medium bowl. Stir in Farro and delicately combine cheese and figs with minimal stirring.
Refrigerate and serve cool.