I made an utterly delicious salad without corn in it. Mark this day down in your diary folks.
NOTE: You don't have to make the candied pecans yourself, you can use store-bought, but don't leave them out of the salad. Also, if you don't make them now, promise me you'll make them some time, they're life changing.
Strawberry and Farro Salad with Bresaola, Goat's Cheese and Candied Pecans
For the Salad:
1/2 cup farro
4 handfuls of mixed salad leaves
12 large strawberries, quartered
8 very thin slices of bresaola
50g soft goat's cheese, crumbled (I used an ash covered goat's cheese)
1 cup candied pecans (store-bought or home made - recipe below)
Small handful of basil leaves, torn
For the Dressing:
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt flakes
Freshly ground black pepper
3 tablespoons extra virgin olive oil
Make the Dressing:
Put all the dressing ingredients into a bowl and whisk to combine.
If you are making the Candied Pecans, this is what you do:
1 egg white
1/4 cup caster sugar
1/4 teaspoon chilli powder
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1 cup pecans
Preheat the oven to 150 degrees C. Butter a large baking tray.
Whisk the egg white until it is foamy - a minute or so. Add the sugar, spices and salt. Whisk until the mixture becomes thick - a minute or so. Add the pecans and stir until they are coated. Using a fork, transfer the nuts to the prepared baking tray, leaving spaces between them. Discard the leftover batter.
Bake for 30 minutes, until golden brown and toasted - your house will smell divine - you're welcome.
Cool completely on the baking tray. They will just pop of the tray if you get a spatula under them, or twist them off with your fingers. You can store them for 3 days in an airtight container.
Assemble the Salad:
Put the salad leaves into a large bowl and sprinkle with 1 tablespoon of dressing. Toss to coat and then arrange the dressed leaves on a serving platter. Sprinkle the cooked farro over the leaves.
Put the strawberries into the bowl and toss them with a couple of teaspoons of dressing. Arrange them ontop of the salad.
Tear the bresaola up and place pieces around the salad. Sprinkle with the cheese, pecans and basil leaves. Drizzle with the remaining dressing,