Peach Farro Arugula Salad with Candied Hazelnuts
A sweet, summer grain salad full of fresh peaches, arugula, farro, goat cheese and a champagne vinaigrette.
Ingredients
Candied Hazelnuts
- 1 cup raw hazelnuts
- 2 tbs maple syrup
- 1 tsp butter
- ½ tsp kosher salt
Champagne Vinaigrette
- 2 tbs champagne vinegar
- 1 tbs minced shallot
- ½ tsp dijon
- ½ tsp honey
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup good quality extra-virgin olive oil
Salad
- 5 oz arugula
- 2 cups cooked farro* cold or room temperature
- 4 oz goat cheese crumbled
- 4 peaches firm, but ripe chopped or sliced
Instructions
Make the Candied Hazelnuts:
- Preheat the oven to 325' (300' convection). Spread hazelnuts on a baking sheet and toast for 10-15 minutes, until fragrant.
- Wrap the hazelnuts in a clean tea towel and rub to remove the skins.
- Combine maple syrup, butter, and kosher salt in a small saucepan over medium low heat. Add the skinned hazelnuts and stir to coat them completely. Continue cooking, stirring occasionally, until the maple syrup mixture has begun to crystallize and no more liquid remains in the pan, about 5-7 minutes.
- Transfer hazelnuts to a parchment lined baking sheet to cool.
Make the Champagne Vinaigrette:
- Whisk together champagne vinegar, shallot, dijon, honey, salt and pepper in a small bowl. Slowly drizzle in extra virgin olive oil down the side of the bowl while whisking vigorously to emulsify.
Assemble the Salad:
- Combine arugula with farro, goat cheese and peaches. Top with candied hazelnuts (you can break the hazelnut clusters apart with your hands or chop them) and dressing to taste.
Notes
*2/3 cup dried farro will yield about 2 cups cooked. I love Trader Joe's 10 minute farro because it is par-cooked already so it finishes quickly. Boil in heavily salted water for 10-12 minutes, until softened and chewy, then drain. I like to cook the entire package at once and keep it in the fridge to make quick salads or grain bowls.
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