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Crispy Roasted Farro Salad with Figs & Gorgonzola | Tuscan Late Summer Delight
(0)
40 min
Under an hour
Knuspr-Küche
Ein raffiniertes toskanisches Hauptgericht: Zarter Dinkel wird in der Pfanne knusprig geröstet und trifft auf süße Feigen, herben Blauschimmelkäse, nussigen Rucola und eine samtige Balsamico-Honig-Vinaigrette.
Preparation method
Cook & Roast Farro Until Crispy
Rinse the spelt in a fine sieve with cold water. Cook in plenty of boiling salted water for about 20 minutes until al dente. Then drain thoroughly and let steam off briefly.
Heat 2 tbsp of the extra virgin olive oil in a large pan. Add the pre-cooked spelt and fry over medium-high heat for about 6–8 minutes, stirring occasionally, until the grains smell wonderfully nutty and are slightly crispy on the outside. Remove from the pan and allow to cool until lukewarm.
Prepare Ingredients & Mix Dressing
Gently toast the walnuts in the same pan without fat over medium heat for 2–3 minutes until fragrant, then coarsely chop. Wash the fresh figs, pat dry, and quarter. Coarsely crumble the blue cheese. Wash the arugula and spin dry.
Chef's tip
For even more flavor, the fig quarters can be briefly caramelized in a grill pan or with a little honey before arranging.
This dish tastes best when served lukewarm: The contrast of hot roasted, nutty spelt, cool creamy Gorgonzola, and sweet figs makes this salad a complete gourmet main course.
Ingredients
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