Mediterranean Salad with Farro, Asparagus and Tomatoes~

Recipe courtesy of my friend, Ann Waddy

1 cup cooked cannellini beans (I used rinsed canned beans)

1 1/2 cups cooked farro (I cooked in chicken broth)

1 pound fresh asparagus, cut into 1 1/2 inch pieces and blanched (I used one bunch)

1 cup grape tomatoes, cut in half

1/4 cup kalamata olives, quartered

1 cup bocconcini, cut in half

Pesto Vinaigrette

1 cup fresh basil leaves

1 teaspoon minced garlic

2 tablespoons toasted pine nuts

1/2 cup olive oil

1/4 cup champagne vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Place beans, farro, asparagus, tomatoes, olives and bocconcini in large bowl.  


Make vinaigrette by combining basil, garlic, pine nuts and olive oil in a food processor.  Pulse till coarsely puréedPour into bowl and whisk in vinegar, salt and pepper.

Add vinaigrette to salad, reserving some to pass.


Serves 6.