
Ingredients
- 1 lb farro (you can substitute spelt)
- 1 large bunch arugola
- 3 medium pears
- 1 1/2 tbsp honey
- 4 oz gorgonzola or blue cheese (you can substitute feta)
- 1 1/2 tbsp white wine vinegar
- 4 or 5 tbsp extra-virgin olive oil
- salt and black pepper to taste
Directions
Rinse the spelt and cook it until al dente in salted boiling water (about 30-40 minutes in a regular pot or 5-10 minutes in a pressure cooker, follow instructions on package). Drain, allow to cool, and transfer to a salad bowl. Whisk the oil with the vinegar and honey, salt and pepper. Peel and slice the pears and drizzle them with lemon juice to prevent them from darkening. Dice or crumble the cheese, and break or cut the arugola into smaller pieces. Add all ingredients to the farro and dress with the honey vinagrette. Serve slightly warm or at room temperature.
http://dinnerinvenice.com/2013/03/12/farro-salad-with-pears-and-cheese/