Fall Grain Bowl with Prosciutto
Ingredients
- 1 cup baby arugula
- 1 teaspoon olive oil
- 1/2 teaspoon lemon juice
- salt to taste
- 1 cup cooked farro
- 2 tablespoons pesto
- 3/4 cup cooked squash
- 4 mozzarella bocconcini balls halved
- 2 slices Prosciutto di Parma PDO halved
Instructions
- In mixing bowl, toss arugula, olive oil, lemon juice and salt, to taste.
- Transfer to serving bowl; if packing for lunch, transfer to plastic container.
- In another bowl, combine cooked farro and pesto; toss to coat. Transfer farro to serving bowl or plastic container next to arugula.
- Top farro with squash and mozzarella bocconcini balls. Drape prosciutto next to squash.