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A Spring salad that really delivers the best of the season! Bright citrus, crisp veggies and a herby finish tied together with the perfect trio of Saratoga Olive Oil Co. Fernleaf Dill Olive Oil, Cucumber Melon Balsamic Vinegar and French Garden Blend Sea Salt. Simple, fresh & springy perfection.
See this recipe in action here from @saras_eats_and_sweets
Products used: Fernleaf Dill Olive Oil , Cucumber Melon Balsamic Vinegar , French Garden Sea Salt
8oz. uncooked farro, cooked to package instructions
1 bunch asparagus, cut into 1 inch pieces
1 cup snap peas, thinly sliced
6 radishes, thinly sliced
1 fennel bulb, thinly sliced
1 large orange, diced
15 oz. can kidney beans, drained and rinsed
1/4 cup SOOC Fernleaf Dill Olive Oil
2 tbsp. SOOC Cucumber Melon Balsamic Vinegar
1 tbsp. SOOC French Garden Blend Sea Salt
3 tbsp. fresh dill, chopped
3 tbsp. fresh mint, chopped
Begin by cooking your farro according to package instructions. Meanwhile, saute your asparagus in a large skillet over medium heat in 1 tbsp. of SOOC Fernleaf Dill Olive Oil until tender, about 5-6 minutes.
add your cooked farro, snap peas, radishes, fennel, orange, asparagus, kidney beans, mint and dill to a large bowl.
Top with the remaining SOOC Fernleaf Dill Olive Oil, Cucumber Melon Balsamic Vinegar and French Garden Blend Sea Salt.
