Ashley from Local Haven inspires us with a new twist to your roast chicken… Farro and Goats Cheese Salad served up as individual portions in the Falcon 12cm bowls. 

Take a look at her Falcon tablescape using the coal black range too…

FARRO + GOAT CHEESE SALAD

MAKES 4 SERVINGS

INGREDIENTS

2 CUPS FARRO, COOKED

1 ASIAN PEAR, DICED

1 WATERMELON RADISH, SHAVED THINLY

1 BUNCH SMALL CARROTS, CUT AND ROASTED

2 TBS OLIVE OIL

½ TBS CIDER VINEGAR

¼ CUP GOAT CHEESE

1 CUP RAW BRUSSELS SPROUT LEAVES, TO GARNISH

½ CUP HAZELNUTS, TOASTED AND CRUSHED

SALT + PEPPER TO TASTE

PROCESS

IN A MIXING BOWL COMBINE FARRO, PEAR, RADISH AND ROASTED CARROTS. DRESS WITH OLIVE OIL AND CIDER VINEGAR AND SEASON TO TASTE. ON THE SALAD PLATES MAKE A SMEAR OF THE GOAT CHEESE TO SET THE BASE FOR THE SALAD. SPOON SOME OF THE FARRO MIXTURE ONTO EACH PLATE OVER THE CHEESE, TOP SALAD WITH BRUSSEL LEAVES AND CRUSHED HAZELNUTS.

https://www.falconenamelware.com/

http://www.localhaven.net/blog/2017/1/11/farro-goat-cheese-salad