The key to a great salad is balance. Our farro bowl uses grapes for sweetness, snap peas for crunch, and a creamy dollop of basil Stracciatella to bring it all together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
Almonds, sliced(ContainsTree Nut/Noix)
Salt and Pepper*
Before starting, wash and dry all produce. Add farro and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. Drain and return to pot. Cover and set aside.
While farro cooks, roughly chop the spinach. Peel, then thinly slice shallot into 1/8-inch slices. Trim snap peas, then cut in half. Heat a large non-stick pan over medium-high heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then snap peas. Cook, stirring occasionally until tender, 4-5 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then shallots, grapes and 1 tsp sugar (dbl for 4 ppl). Cook, stirring often, until grapes blister, 3-4 min.
While grapes cooks, finely chop basil. Stir together stracciatelle and basil in a small bowl. Season with salt and pepper. Add spinach to the pot with farro and toss together until wilted, 1-2 min. Add almonds and 1/2 tbsp oil (dbl for 4 ppl), then toss again. Season with salt and pepper.
Divide farro between bowls. Top with sugar snap peas and grapes. Drizzle over as much balsamic glaze as you like, then dollop over herby stracciatella.