Stone Fruit and Faro Salad
Happy Tuesday! Today I’ve got a healthy grainy salad that DOES NOT taste like a cardboard box. Yeah not kidding. Not even a little cardboard like.
First things first! What is going on this week?!
Tonight: Pretty little liars! Yahoo!
Went to this amazing little pizza place this weekend and had pizza that tasted really similar to a margarita pizza but it had fresh burrata instead of mozzarella and mmmmmm was it tasty! I think a recipe like this might be in the works for the blog next week. Thoughts?!
You know what I also did on Saturday that I had never ever done?!
I went to Drybar!
Yes, I got what seemed like an over priced blow out but I fulfilled that slot on my glamour bucket list. Honestly and truthfully it was a really nice experience. Would I do it again? Maybe... like for a birthday or celebration. I’m kind of fussy with my hair and I’m not sure that I would pay $45 randomly to get my hair blown out.
The décor in the salon was absolutely gorgeous. The branding that they have going on is on point. A+ for their marketing team. Seriously, it’s adorable.
For some reason this last week I have been scarfing down quite a bit of salad. I go through a salad phase every few months and it’s seriously ALL I’ll eat for lunch. It would be pretty healthy for me if I wouldn’t put a mount of blue cheese on it every time! Ha!
Which brings me to today’s recipe. I LOVE salad toppers! This stone fruit and faro salad today goes swimmingly on a fresh bed of spinach or kale. It is filled with tons of rich grains and fruity flavors. Faro is a chewier grain similar to barley but doesn’t leave you having to chew every mouthful for 30+ seconds.
I added cherries and peaches because they are still in season for summer but this salad would be lovely with citrus segments during the wintertime. I am here to tell you to give faro a chance! If salad isn’t your deal, try it in soup! It holds up well to warm temperatures and doesn’t really get soggy, one of the many reasons why I LOVE it.
Make a big bowl and top it on your salad all week long or serve it up for a lovely dinner outside. Garnish with fresh mint and peach slices. Enjoy!
STONE FRUIT & FARO SALAD
3 Cups of dried faro
1 Cup of peaches diced
1 Cup of cherries quartered
¾ Cup of chopped walnuts
6-8 Mint leaves roughly chopped
¾ Cup of Gorgonzola crumbs
¼ Cup of olive oil
3 Tablespoons of balsamic vinegar
3 Tablespoons of honey
½ Tsp. Salt + ½ Tsp. Freshly cracked pepper
In a large pot fill with water ¾ full and bring to a boil.
Add in Faro to boiling water and cook for ten minutes. While faro is cooking whisk together your liquid ingredients: olive oil, balsamic vinegar and honey into a small bowl and set aside. Drain into a colander and cool till room temp.
In a large bowl toss faro with peaches, cherries, walnuts, mint, Gorgonzola and salt and pepper. Toss with liquid mixture until all is coated. Garnish with mint lives and peach slices.