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For the Blackberry-Clove Vinaigrette, place 1 cup of the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, 1/4 teaspoon of the cloves and salt in blender container; cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended. Set aside.
Bring stock, farro and remaining 1/2 teaspoon cloves to boil in medium saucepan. Reduce heat to low; cover and simmer 20 minutes or until farro is tender. Remove from heat. Let stand 5 minutes. Drain any remaining liquid. Transfer to large bowl to cool.
To assemble salad, place 1 cup chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with Blackberry-Clove Vinaigrette.
Not bad at all, but I sieved the blackberry puree to remove seeds.
Vanessa Beatriz | April 07, 2014
Is there some other type of cheese you could use in place of ricotta salata? I don't think it is readily available where i live. Thank you for any suggestions
Paula | April 20, 2017