Edamame Salad with Farro, Spinach, and Tomatoes
Recipe courtesy of The Chefanies
Serves 2
INGREDIENTS
Toss together in a mixing bowl:
3/4 cup Edamame
1/2 cup Farro
1 cup Spinach, chopped roughly
10+ Cherry Tomatoes, halved
1 tsp Red Pepper Flakes
A few slivers of fresh Parmesan
Salt & Pepper to taste
For the Vinaigrette:
1/4 cup Extra Virgin Olive Oil
3 Tbs Balsamic Vinegar or Orange Champagne Vinegar
1 tsp Dijon Mustard
1 tsp Agave Syrup
A general rule for making a vinaigrette is a 3:1 ratio of olive oil to vinegar. I like mine on the tangy side and thus use more vinegar.
