A beautiful winter salad to eat on a cold blue sky day.
- 2 cups farro, cooked to packet instructions
- 1 fennel bulb, sliced finely
- 1/3 cup currants
- 5 figs, sliced
- 2 large balls buffalo mozzarella
- Olive oil
- Red wine vinegar
- S&P sauce
- Grissini to serve ( Italian bread sticks)
Place the cooked farro in a bowl and dress with a couple of tbsp. extra virgin olive oil, 2 teaspoons of vinegar and season with fresh pepper and sea salt.
Place the farro on serving plates and add the fennel and figs. Use your fingers to tear the mozzarella over the salad and serve.