Kim's Grains and Goat Cheese Salad
Adapted from Epicurious

 















Ingredients
1/2 cup semi-pearled farro or spelt berries or barley

2 tablespoons extra-virgin olive oil

12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

Directions
    1) Cook farro, until tender, in a medium saucepan of boiling salted water. About 20 to 25 minutes.

    2) Drain; cool.

    3) Cook green beans, until crisp-tender, in a large saucepan of boiling salted water. About 4 minutes.

    4) Rinse under cold water to cool; drain.

    5) Transfer beans to kitchen towel; pat dry.

    6) Mix farro and green beans in large bowl; add corn and green onions.

    7) Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in a small bowl.

    8) Press with back of spoon to release flavor.

    9) Whisk in vinegar, shallots, and mustard.

    10) Pour over salad in bowl; toss to coat.

    11) Season to taste with salt and pepper.

    12) Chill.

    13) Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.

EDITOR'S NOTE: Salad can be made 1 day ahead.

Kim Kahnhauser is the Women’s Foreign Policy Group's director of operations. She oversees programs, membership, mentoring activities, board relations, and overall office operations. There's more about Kim at the WFPG Web site.