Kale, Cherry and Farro Salad

Kale, Cherry and Farro Salad

1/4 c plus 2 T. extra virgin olive oil

1 small shallot, diced

1 c. farro, rinsed

1 t. kosher salt, divided

2 sprigs fresh oregano or ½ t. dried oregano

Juice of ½ large lemon

Juice of 1 medium orange

1 small bunch of Kale, stemmed, finely shredded

½ c. dried cherries, chopped

½ English cucumber, chopped

4 o. goat cheese

½ c. slivered almonds or pine nuts, toasted lightly in oven

Heat a medium saucepan over med-high heat. Add 2T. olive oil and shallot. Cook until shallots have softened, about 3 minutes. Add the farro and toast in olive oil, about 3-4 minutes, stirring often. Reduce heat to medium/med-low and stir in 2 c. water, oregano and ½ t. salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 20-25 minutes. Remove fresh oregano sprigs (if using), drain farro if necessary and set aside.

Whisk together lemon and orange juice, ¼ c. olive oil and ½ t. salt in large bowl. Add the warm farro and toss. Add kale, dried cherries, cucumber and nuts (if using). Toss to combine. Crumble in goat cheese and mix gently.

*Note: If farro dressing tastes too tart, use honey to sweeten. If it doesn’t taste tart enough, add more lemon juice or orange juice.