Warm Farro Salad with Burrata & Hot Honey Vinaigrette

Rinse the farro under cold water. In a medium saucepan, add 2 cups of water and a pinch of salt. Bring to a boil.

Add the farro and reduce the heat to a simmer. Cook according to package instructions, usually 15-20 minutes, until tender. Drain any excess water and set aside.

2. Roast the Red Peppers:
Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil.

Roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let cool.

Once cool, peel off the skins, remove the seeds, and dice the peppers.

3. Prepare the Hot Honey Vinaigrette:
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, red pepper flakes, and 2 tablespoons of water. Adjust the seasoning with salt if needed.

4. Prepare the Salad Ingredients:
Slice the green onions and radishes. Chop the chives.

5. Combine the Salad:
In a large bowl, mix together the cooked farro, roasted red peppers, green onions, radishes, micro arugula, and chives.

6. Dress the Salad: