The perfect summer salad to showcase Farmer’s Market peaches and zucchini

Farro is a fun little grain with a great bite and a nice nutty flavor. Almost like a chewier thicker rice. Make sure to buy organic to avoid any pesticides

(makes 2 servings)

Ingredients:

1 cup farro1 tablespoon avocado oil/ghee

1 zucchini, diced

2 cups arugula

1 Persian cucumber, diced

1/2 peach, diced

2oz goat cheese

1/4 cup mint leaves, finely chopped

4 strips prosciutto

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Dressing:

1/2 cup olive oil

1/4 cup balsamic vinegar

Juice of 1 lemon

1 tsp dijon mustard

2 tsp honey

Salt & pepper

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Directions:

Cook the farro according to package directions and add to a bowl to let cool.

Crisp the prosciutto by cooking it in a pan for a few minutes on each side until crispy then chop and add to the bowl.Add some oil to the same pan and sauté the zucchini until tender and beginning to brown. Add to the bowl.

While the farro and zucchini cool, make the dressing by adding all of the ingredients to a jar and shaking well or whisk in a bowl.

Add the arugula, cucumber, peach, goat cheese and mint leaves to the bowl and mix well. Add some the dressing (don’t add it all at once) then mix well. Add more dressing if needed or salt or pepper!

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