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Farro and Kale Salad with Goat Cheese
Ingredients
  • subheading: Salad:
  • 1 cup uncooked farro, rinsed
  • ¼ teaspoon fine sea salt
  • 1 big bunch curly green kale, ribs removed and chopped into small, bite-sized pieces
  • ½ cup raw sliced almonds
  • ⅓ cup roughly chopped dried cherries or cranberries
  • 4 ounces goat cheese, crumbled
  • subheading: Vinaigrette:
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon 1 teaspoon sherry vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, pressed or minced
  • ¼ teaspoon fine sea salt
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