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  • 4 ounces goat cheese
  • 1/2 cup toasted farro*
  • 3 cups lightly packed fresh basil leaves
  • 3 cups lightly packed lettuce mix( your choice)
  • 1medium fennel bulb trimmed, halved, cored, and very thinly sliced
  • 1 cups fresh raspberries divided
  • 1/2 cup red onion, sliced thinly
  • 1/3 cup raspberry balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon honey
  • Salt and ground black pepper to taste


  1. For toasted farro, cook farro according to package directions. Drain well. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 1 cup cooked farro. Reserve remaining farrow for another use. Cook and stir frequently until toasted, about 8 minutes. Cool.
  2. Slice the goat cheese into 4 even slices. Roll into balls. Press into farro to coat. Reserve remaining farrow for garnish. Keep cheese balls refrigerated until serving time.
  3. Mix basil and lettuce in a large bowl, divide between two serving plates. Arrange fennel, 3/4 cup raspberries and onion on top of lettuce mixture. For dressing, combine the vinegar, oil, 1/4 cup raspberries, and honey. Blend to combine. Season to taste with salt and pepper. Arrange cheese balls over salad and drizzle with dressing.
  4. Sprinkle with remaining toasted farro if desired.