Farro & Kale Salad with Honey Mustard Dressing

YIELD: 6 servings


Honey Mustard Dressing:
  • 1 tbsp. honey
  • 1 tbsp. white wine vinegar
  • 2 teaspoons whole grain Dijon mustard
  • 1 tsp. Dijon mustard
  • 3 tablespoons extra virgin olive oil
Farro & Kale Salad:
  • 1 large pear, peeled, cored and chopped
  • 2 cups cooked and cooled farro
  • 1 c. chopped kale
  • 1/3 c. gorgonzola cheese crumbles
  • 3 tablespoons sliced almonds
  • Pinch of freshly ground black pepper


Make the Honey Mustard Dressing:

In small bowl, whisk together honey, vinegar and mustards. While whisking, slowly drizzle in oil until all oil is incorporated.

Make the Farro & Kale Salad:

In large bowl, toss together pear, farro, kale, cheese, almonds and black pepper. Add Honey Mustard Dressing; toss until well combined. Serve immediately or refrigerate up to 1 day.