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‍ Spring Nectarine Salad over Arugula and Farro with a Tart Basil Chimichurri Save as PDFPrint Ingredients For the Salad 1 cup of farro cooked and drained according the package directions 2 ears of corn steamed and corn removed from cob 3 cups of arugula 1/2 cup of mini heirloom tomatoes quartered 1 nectarine pitted and sliced 2 TBSP olive oil salt & pepper to taste Parmesan shaved for garnish For the Basil Chimichurri 20 large basil leaves Olive oil 2 teaspoons apple cider vinegar 1 lemon juiced ‍ Instructions For the salad In a large bowl, toss together cooked farro, corn, tomatoes, olive oil, salt & pepper

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Made for one bride at a time