Rob Krar’s Farro and roasted Potato Salad with Dijon Mustard Vinaigrette
– 3 lb. cut baby red potatoes
– Flora Extra Virgin Olive Oil
– Salt and pepper
– 2 cups faro
– 1 lemon (zest & juice)
– ½ cup 7 Sources
– 2 tbsp. white balsamic vinegar
– 2 tsp. Dijon mustard
– 2 tsp. tarragon
Toss cut baby red potatoes in Flora Extra Virgin Olive Oil and season to taste with salt and pepper. Roast in oven at 425 degrees for 30 minutes. Boil faro in water until tender and then drain. Mix with zest and juice of one lemon.
To make the vinaigrette, blend 7 Sources, white balsamic vinegar, Dijon mustard, tarragon, and salt and pepper to taste. Toss the faro and roasted potatoes with the vinaigrette and enjoy!