INGREDIENTS
2 cups
pearled farro
2 tbsp
balsamic vinegar
1 tsp
dijon mustard
1/4 tsp
garlic powder
1/2 tsp
dried rosemary
1/4 cup
extra virgin olive oil
1 cup
sweetened dried cranberries
1/3 cup
chopped fresh Italian parsley
8 oz
goat cheese crumbles