Farro, Roasted Asparagus, Mushroom, and Carrot Salad with Herbed Fromage Blanc
½ cup farro
½ pound oyster mushrooms (or whatever mushroom variety you prefer), cleaned
1 small bunch carrots, peeled
Extra virgin olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
½ bunch roasted asparagus from master recipe
¼ pound fromage blanc
¼ cup fresh herbs- parsley, chives, cilantro, mint- chopped
Zest and juice from 1 lemon
- Put the farro in a pot with water to cover by at least an inch. Bring to a boil and cook until the grains are tender, about 40 minutes. Check periodically to make sure the water hasn't boiled off; add more water as needed.
- Meanwhile, preheat the oven to 400º. In separate bowls, toss the mushrooms and carrots with olive oil, kosher salt, and pepper. Place vegetables on separate sheet trays in a single layer and roast until tender. Remove and set aside to cool. Once cool chop mushrooms, carrots and asparagus into bite size pieces and set aside.
- Mix fromage blanc with herbs, lemon zest and juice, a pinch of salt, a twist of black pepper and a glug of olive oil. Stir together until everything is incorporated.
- Drain the farro. In a large salad bowl combine the farro with the vegetables. Use a small spoon to spoon little balls of the fromage blanc mixture into the salad. Add a glug of olive oil and toss. Taste for salt and pepper. Serve.