Chef Shayna from the Young Chef's Academy shows us how to make a delicious peach salad and appetizer.
Grilled Peach Salad
Prepare Farro according to package instructions. Remove from heat and allow to cool. Using a shallow bowl, layer the Farro along bottom of the bowl spreading into a thick layer.
Next, add arugula & chopped spinach, leaving a little border of Farro below.
Layer on remaining ingredients, waiting to dress until it's time to serve. Store in fridge until ready to serve. Drizzle on salad dressing & toss to combine.
Peach & prosciutto Hor d'eovres
Using a spoon, spread goat cheese onto 1 side of sliced peach. Fold 1 slice of prosciutto in half to form a diamond. Wrap around peach and press with finger to secures. Place on a platter over a bed of greens. Repeat creating as many as desired.
Enjoy!