Burrata & Peach Summer Salad

Method

1. 1

   In a small pot on medium-high heat, stir together the farro, broth, garlic clove, and a Pinch of truffle salt or flaky sea salt.

2. 2

   When the broth begins to boil, turn the heat to medium-low. Simmer, stirring occasionally, until the liquid has absorbed and the farro is al dente, about 20 minutes.

3. 3

   Pick the parsley, cilantro, mint, and basil. Set some of each aside for garnish. Chiffonade the basil.