INGREDIENTS
3 cups
Arugula
1 pint
Blackberries, fresh
1 tbsp
Parsley, fresh
1
Shallot
2 tbsp
Balsamic vinegar, good-quality aged
1 1/2 cups
Farro, cooked
1
Kosher salt and freshly-ground black pepper
1 tsp
Sugar
4 tbsp
Olive oil, extra-virgin
2 tbsp
Blue cheese