Farro Salad with Figs and Peaches

• 1 cup Farro, Uncooked
• 1/2 cups Fresh Figs, Diced
• 1/2 cups Peaches, Diced
• 1/4 cups Toasted Pecans, Chopped
• 1/4 cups Green Onion, Thinly Sliced
• 2 ounces, weight Goat Cheese Crumbled
• 3 Tablespoons White Balsamic Vinegar
• 1 Tablespoon Grapeseed Oil
• 1 teaspoon Honey
• 1 teaspoon Dijon Mustard
• 1/2 teaspoons Kosher Salt
• 18 teaspoons Black Pepper

1. Cook the farro according to the package instructions.
2. Once the farro is cooked, rinse and drain it under cool water, then transfer to a large bowl.
3. Add the remaining salad ingredients to the farro and toss together gently.
4. In a small bowl whisk together all of the ingredients for the balsamic vinaigrette.
5. Pour the vinaigrette over the salad and toss together.
6. Serve immediately or refrigerate until ready to eat.

fresh figs, peaches, pecans, green onion, white balsamic vinegar, grapeseed oil, honey, dijon mustard, kosher salt, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/farro-salad-with-figs-and-peaches/ (may not work)