Dinner
Plumcot Farro Salad
50 min
Ingredients:
For salad
2 yellow peaches, diced1 cup of fire roasted corn
1 jalapeno, minced
1/2 red onion, diced
5 basil leaves, thinly sliced
2 tbsp. of olive oil
juice of one lime
salt & pepper
2 to 3 slices of burrata cheese
For baguette
1 baguette, thinly sliced1/4 cup of olive oil
salt & pepper
Steps:
Step 1
Lightly brush corncobs with 2 tablespoons of olive oil and grill for 2 to 3 minutes on a grill or grill pan. Cut corn off the cobs and place into a large bowl. Canned fire roasted corn also works for this ingredient.
Step 2
Add diced peaches, jalapeno, red onion, basil leaves, and juice of a lime to fire roasted corn kernels. Sprinkle with salt and pepper and stir well.
Step 3
Brush baguette slices with a light coat of olive oil on both sides. In a pan, grill baguette slices for 30 to 60 seconds on one side.
Step 4
Arrange burrata slices on a serving platter. Top cheese with salad and arrange serve with grilled baguette slices.
