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Warm Farro Salad with Roasted Vegetables and Fontina

Elizabeth Passarella
  • minutes
  • Serves 2 to 3

INGREDIENTS

2

Carrots, medium

6

Cremini mushrooms

4 cloves

Garlic

1 cup

Grape tomatoes

1

Small handful Parsley

1/2

small head Radicchio

1

Red onion, small

1 tbsp

Balsamic vinegar

1 cup

Farro

1 tsp

Kosher salt

1/2 tsp

Pepper

4 tbsp

Olive oil

2 oz

Fontina cheese