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Caprese Prosciutto Farro Salad
Ingredients
  • 2 cups dry farro or quinoa
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • zest and juice of 1 lemon
  • 2 teaspoons honey
  • 2 tablespoons fresh thyme leaves
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 1 cup fresh basil leaves, roughly chopped
  • 2 to 3 cups cherry tomatoes, halved if large
  • 8 ounces fresh bocconcini (small mozzarella balls) or torn mozzarella
  • 3 ounces prosciutto
  • mixed herbs, for topping (optional)
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