Kale and Farro Salad with Aged Goat Cheese

• 1/2 cup farro
• 1 1/2 cups water or vegetable stock
• Salt and freshly ground black pepper
• 1 bunch Tuscan kale
• 1/4 cup fresh pomegranate seeds
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, thinly sliced
• Juice of 1 lemon
• 1/4 cup aged goat cheese, shaved, or Parmesan

1. Combine the farro and water or stock in a medium saucepot.
2. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain.
3. Transfer to a bowl, season with salt and pepper and let cool.
4. Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl.
5. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly.
6. Stir in the farro and season the salad with salt and pepper.
7. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.

farro, water, salt, kale, pomegranate seeds, extravirgin olive oil, clove garlic, lemon, aged goat cheese

Taken from www.foodnetwork.com/recipes/amanda-freitag/kale-and-farro-salad-with-aged-goat-cheese-recipe.html (may not work)