Kale and Farro Salad with Aged Goat Cheese

Ingredients

• 0.5 cup farro 
• 1 clove garlic thinly sliced
• 0.3 cup aged goat cheese shaved
• 1  juice of lemon 
• 1 bunch tuscan kale 
• 2 tablespoons olive oil extra-virgin
• 0.3 cup pomegranate seeds fresh
• 4 servings salt and pepper black freshly ground
• 1.5 cups vegetable stock 

Equipment

• bowl
• pot

Directions

1. Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain.
2. Transfer to a bowl, season with salt and pepper and let cool.
3. Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl.
4. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.