PEACH & FARO SPINACH SALAD
4 oz. baby spinach leaves (about 1/2 bag)
2 ripe yellow peaches
1/2 cup uncooked faro
1/8 tsp. salt
1/4 cup salted almonds, cut in half
1/4 cup feta, crumbled*
1/3 cup olive oil
3 tab. tarragon vinegar (or red wine vinegar)**
salt & freshly ground pepper to taste
2 tab. maple syrup
Put the faro in a pot with a little more than 3/4 cup of water and the 1/8 tsp. salt. Bring it to a boil and cook about 8 minutes. Pour it into a large sieve and rinse to cool it down.
On a pretty platter, layer the spinach, faro, peaches, almonds and feta.
Whisk together the oil vinegar, slat & pepper and maple syrup until they are thoroughly emulsified. And pour over the salad when you are ready to set it on the table.
P.S.– We had this all on it’s own for supper, but if you wanted to make it a little more hearty, add in a cup of cooked, chopped chicken or salmon.
*I like the feta with garlic & herbs, but plain feta is fine.
**Tarragon vinegar has a gaslight sweetness that is nice with the peaches, and I’ve used red wine vinegar as well. Both are nice.