Ingredients

Instructions

Maple-Mustard Vinaigrette

  1. Combine Ingredients: Combine all ingredients in a food processor or blender.
  2. Process: Run until smooth and emulsified.

The Bowl

  1. Cook the Farro: Rinse the dry farro. Bring the water to a boil, add the farro and a pinch of salt. Reduce heat and simmer for 25–30 minutes until the grains are tender but still chewy. Drain any excess water.
  2. Assemble the Bowl: Divide the warm farro between the bowls. Top with a handful of fresh baby greens, the sliced fresh figs, and the crumbled goat cheese.
  3. Finish: Drizzle with the maple-mustard vinaigrette. Sprinkle with the toasted walnuts and hemp seeds for a final crunch.

Plating & Garnishing

  • Base: Warm farro tossed lightly with a spoonful of the dressing to infuse flavor.
  • Contrast: The vibrant green of the arugula against the deep purple of the sliced figs.
  • Finish: A dusting of hemp seeds and a final drizzle of vinaigrette over the goat cheese.

Tips & Optimization

  • Waste Reduction: If you have leftover figs, they are delicious roasted with a little honey and served over yogurt for breakfast.
  • Variations: Swap farro for quinoa to make this gluten-free. Use toasted pecans or almonds if walnuts aren’t on hand.