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Farro-Mushroom-and-Goat-Cheese-Salad_021219
Farro-Mushroom-and-Goat-Cheese-Salad_021219

Ingredients

  • 1 1/2 cups Laura Chenel Original Log, crumbled
  • 1 cup of farro
  • 1/4 small red onion, thinly sliced
  • 4 teaspoons balsamic vinegar
  • 3/4 teaspoon sea salt (or more, to taste)
  • 3/4 teaspoon black pepper (or more, to taste)
  • 1/4 cup olive oil, divided
  • 1 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 3 1/2 cups)
  • 1 tablespoon soy sauce
  • 8 cups baby arugula leaves (about 3 ounces)
  • 2 tablespoons chopped fresh parsley
  • 1/2 small bulb fennel, trimmed, cored and very thinly sliced (optional)

Farro, Mushroom & Goat Cheese Salad

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Serves:
4
Prep Time:
25 Minutes
Cook Time:
40 Minutes

Ingredients

  • 1 1/2 cups Laura Chenel Original Log, crumbled
  • 1 cup of farro
  • 1/4 small red onion, thinly sliced
  • 4 teaspoons balsamic vinegar
  • 3/4 teaspoon sea salt (or more, to taste)
  • 3/4 teaspoon black pepper (or more, to taste)
  • 1/4 cup olive oil, divided
  • 1 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 3 1/2 cups)
  • 1 tablespoon soy sauce
  • 8 cups baby arugula leaves (about 3 ounces)
  • 2 tablespoons chopped fresh parsley
  • 1/2 small bulb fennel, trimmed, cored and very thinly sliced (optional)

Instructions

  1. Cook the farro according to package Instructions. Drain if necessary and transfer to a medium bowl. Add the onion, vinegar, salt, pepper and 2 tablespoons of the oil and set aside to cool to room temperature.
  2. Meanwhile, in a large skillet over medium-high heat, warm the remaining 2 tablespoons of oil. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Stir in the soy sauce and salt and pepper to taste and remove from the heat.
  3. Arrange the arugula on plates or a platter. Stir the parsley and more salt and pepper to taste into the farro mixture, then scatter the mixture over the arugula. Top with the mushrooms, fennel (if using) and goat cheese, and serve.
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