Lunch

Farro Salad with Charred Zucchini, Burrata & Black Garlic Vinaigrette

Name: Farro Salad with Charred Zucchini, Burrata & Black Garlic Vinaigrette
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: ¾ cup farro grain; 3 cups vegetable broth; 3 small zucchini, cut into ¼-inch half-moons; 3 tablespoons extra-virgin olive oil, divided; 1.5 ounces black garlic, minced; 1 tablespoon sherry vinegar; ½ teaspoon Dijon mustard; 4 ounces burrata cheese; 8 fresh basil leaves; 2 tablespoons toasted pine nuts; Sea salt and cracked pepper; Zest of ½ lemon

A celebration of summer's peak produce: nutty farro tossed with zucchini kissed until their edges char and caramelize, tossed in a sophisticated black garlic vinaigrette that deepens the earthy notes. Fresh burrata's creaminess melts into warm farro's nooks.

741cal 22gprotein 77gcarbs 44gfat 10min prep 28min cook 2serves

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