Roasted Fig & Farro Salad with Whipped Goat Cheese

 Roasted Fig & Farro Salad with Whipped Goat Cheese

Tender farro, jammy roasted figs, whipped goat cheese, candied walnuts, and a balsamic-thyme vinaigrette — a sophisticated harvest-meets-summer grain salad with serious editorial appeal.

INGRÉDIENTS

• 354 7/8 ml farro, rinsed

• 8 fresh figs, halved (Black Mission or Brown Turkey)

• 1182.9 ml baby kale or mixed bitter greens

• 113 3/8 g goat cheese, softened

• 44 1/3 ml labneh or cream cheese

• 118 1/4 ml walnut halves

• 29.6 ml maple syrup

• 59 1/8 ml fresh thyme leaves

• 118 1/4 ml shaved Parmesan or Pecorino

• 4 prosciutto slices, torn (optional)

• 59 1/8 ml extra-virgin olive oil

• 44 1/3 ml aged balsamic vinegar

• 4.9 ml Dijon mustard

• 1 garlic clove, finely grated

• 4.9 ml honey

• 3 2/3 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

• 1 1/4 ml cayenne pepper

ÉTAPES

1. Cook 354 7/8 ml farro, rinsed in generously salted boiling water until tender but still chewy. Drain, spread on a tray to cool, and toss with 1 tbsp 59 1/8 ml extra-virgin olive oil and a pinch of 3 2/3 ml flaky sea salt. Cooling on a tray prevents clumping. ⏱ 30m

2. Preheat oven to 400°F (200°C). Place 8 fresh figs, halved (Black Mission or Brown Turkey) cut-side up on a lined baking sheet. Drizzle with 1 tbsp 59 1/8 ml extra-virgin olive oil and a pinch of 3 2/3 ml flaky sea salt. Roast until jammy, caramelized, and fragrant. ⏱ 15m

3. Toss 118 1/4 ml walnut halves with 29.6 ml maple syrup, 1 1/4 ml cayenne pepper, and a pinch of 3 2/3 ml flaky sea salt in a small pan over medium heat. Stir constantly until syrup bubbles and coats the walnuts. Tip onto parchment to cool and harden. ⏱ 5m

4. Beat 113 3/8 g goat cheese, softened and 44 1/3 ml labneh or cream cheese together with a fork or small food processor until fluffy, smooth, and spreadable. Season with 3 2/3 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper. The lightness makes it smear beautifully.

5. Whisk together remaining 2 tbsp 59 1/8 ml extra-virgin olive oil, 44 1/3 ml aged balsamic vinegar, 4.9 ml Dijon mustard, 1 garlic clove, finely grated, 4.9 ml honey, 3 2/3 ml flaky sea salt, and 1 1/4 ml freshly cracked black pepper until emulsified. Taste — it should be tangy, herby, and slightly sweet.

6. Spoon whipped goat cheese onto a large platter and swoosh into a wide layer. Toss 1182.9 ml baby kale or mixed bitter greens and cooled 354 7/8 ml farro, rinsed with half the dressing and pile over the goat cheese.

7. Arrange roasted 8 fresh figs, halved (Black Mission or Brown Turkey) cut-side up across the salad. Drape 4 prosciutto slices, torn (optional) if using between the figs. Scatter 118 1/4 ml walnut halves, 59 1/8 ml fresh thyme leaves, and 118 1/4 ml shaved Parmesan or Pecorino over everything. Drizzle remaining dressing on top and serve.

NOTES

**Blogger tips:** The whipped goat cheese smear is your hero plating move — dollop it rustic and generous. Figs cut-side up with their jewel-like interior facing the camera are pure editorial gold. Shoot on a dark slate or wood board for maximum contrast.

**Make-ahead:** Farro and candied walnuts can be made 2 days ahead. Whipped goat cheese keeps refrigerated for 3 days. Roast figs and assemble just before serving.

**Swaps:** No fresh figs? Roasted grapes or sliced nectarines are stunning substitutes. Farro can be swapped for freekeh, wheat berries, or quinoa for gluten-free readers.

**Flavor boost:** A few drops of truffle oil over the finished salad adds a luxurious depth that positions this firmly in the "special occasion" category readers save and share.