- ½ dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
- 1 oz smoked salmon (or any seafood of choice)
- 5 asparagus spears
- 1 lemon
- 1 cup chicken or vegetable stock
- ½ cup farro
- ½ cup arugula
- 2 oz feta cheese, crumbled
- 5 tbsp olive oil
- micro greens to garnish (optional)
- 1 pinch dried oregano
- 1 pinch dried thyme
- Salt and pepper, to taste
Place the tomatoes skin side down on a baking sheet. Coat with 1 tbsp olive oil, salt and pepper and bake at 400°F for 30 minutes.
Meanwhile, place the stock of choice in the pan, bring to a boil, add farro and simmer for 30 minutes or until tender. Set aside and let cool. Cut asparagus into 1-inch pieces and steam for 3 minutes or until bright green.
For the lemon sauce, add the zest of half a lemon and juice to a bowl, add the remaining olive oil with oregano and thyme. Mix together. Set 2 tbsp aside (for garnish). Toss arugula in with the lemon sauce.
Add tomatoes, feta, asparagus, farro, lemon and arugula mixture to a bowl. Top with smoked salmon, drizzle remaining lemon sauce on top and garnish with micro greens.
You can substitute the seafood for other protein, and you can replace the feta for a vegan friendly cheese.
Recipe created by Chef Ashley Blanton
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