Farro Salad with Burrata and Mushrooms
For The Salad:
sliced shiitake mushrooms
For The Dressing:
fresh lemon juice
red wine vinegar
Pinch of sea salt
extra virgin olive oil
Make the dressing:
In a small food processor or blender, add the lemon juice, red wine vinegar, garlic, salt and olive oil.
Blend until smooth and well mixed, about 40 seconds. Set aside
Bring the chicken stock and water to a boil. Add the farro and simmer for about 12-15 minutes. Drain and set aside in a large bowl to cool placing in the refrigerator if needed.
In a saucepan, melt the butter and add the sliced mushrooms. Saute for 5-7 minutes over a medium heat.
Once the farro has cooled, add the chopped herbs, sunflower seeds and mushrooms to it. Pour 3 Tbsp of the dressing into the bowl and toss together.
Divide the salad among each plate and tear chunks of burrata over each salad. Garnish with more fresh herbs if desired.
There will be leftover salad dressing which can be kept sealed in a small container in the refrigerator. You can add it to any other salad.