Farro, Corn, And Runner Bean Salad With Goat Cheese
Prep Time:
Cook Time:
Servings:
Ingredients
  • kosher salt and freshly ground pepper, to taste
  • 1/2 cup farro
  • 3/4 pound runner beans or green beans, trimmed and cut into 1 1/2-inch lengths
  • 2 cup yellow corn kernels (from about 2 ears)
  • 3 scallions, sliced thinly
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh marjoram leaves, plus 2 teaspoons whole leaves
  • 2 tablespoon white-wine vinegar
  • 1 clove garlic, pressed
  • 2 teaspoon dijon mustard
  • 1/4 pound fresh goat cheese, crumbled
Directions
  1. Bring a large saucepan 3/4 full of salted water to a boil. Add the farro and boil until just tender, 25-30 minutes. Drain and let cool.
  2. Refill the saucepan ¾ full with salted water and bring to a boil. Add the beans and cook until tender-crisp, about 4 minutes. Drain and plunge into cold water to cool. Drain again.
  3. In a large serving bowl, combine the farro, green beans, corn, and scallions. In a small bowl, muddle together the olive oil, minced marjoram, and 1/2 teaspoon salt. Whisk in the vinegar, garlic, and mustard.
  4. Pour the dressing over the salad and toss well. Season with salt and pepper, to taste, then sprinkle with the goat cheese and marjoram leaves and serve.