Ingredients
1 cup freekeh
1 ½ cups water
¼ tsp kosher salt
2 large ripe peaches, diced
1 large red bell pepper, diced
⅓ cup chopped scallions
2 tbsp minced tarragon
2 tbsp extra virgin olive oil
1 tbsp honey
2 tsp champagne vinegar
1 tsp Dijon mustard
¾ tsp kosher salt
¼ tsp black pepper
½ cup crumbled goat cheese
Tools
Instructions
Combine freekeh, water, and ¼ tsp kosher salt in a small saucepan.
Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until water is absorbed and freekeh is tender to the bite.
Let chill to room temperature and toss freekeh with peaches, pepper, scallions, and tarragon.
In a small bowl whisk together olive oil, honey, vinegar, mustard, remaining ¾ tsp kosher salt, and ¼ tsp pepper.
In a small bowl whisk together olive oil, honey, vinegar, mustard, remaining ¾ tsp kosher salt, and ¼ tsp pepper.
Pour over salad and toss to combine. Fold in goat cheese just before serving.
Note: If you can’t find freekeh you can substitute 3 cups of your favorite cooked grain (bulgur, quinoa, or wheatberries would all work well). This salad is equally delicious with grapes and mint in lieu of the peaches and tarragon. For an easy but substantial summer main dish just toss in some diced cooked chicken breast.