Farro Salad with Kale, Figs, and Goat Cheese

     I often think, I'm taking all this time to photograph a meal I have never eaten before.  What if once I taste it, I don't like it -- time wasted!  But instead I am wondering... will figs still be available to me in the coming weeks so I can make this salad over and over again?
     My husband started on his salad long before I did mine, and I was probably rolling my eyes when he kept telling me how good it was.  I usually put a lot more effort into our evening meals and thought this might be his way of telling me -- I like a good lunch; make a hearty salad more often!  But it didn't take me long once I started eating to agree with him and wonder... who do I thank first?  Sylvia Fountaine for the recipe?  Trader Joe's for the beautiful figs I've had trouble locating all summer?  Cypress Grove for my favorite goat cheese, Humboldt Fog?  Actually, I probably made this salad because I have more kale in my garden than I know what to do with...  So, thanks, Eileen!

     It all comes down to the ingredients.  Purchase the freshest figs that are firm and wrinkle free.  Toast the farro grains in a dry pan for about 2 minutes before you add the water.  Bypass the logs of goat cheese and get some Humboldt Fog by Cypress Grove -- you will love it!  Most of the groceries around me sell the Humboldt Fog for $29.00./lb.  COSTCO has Humboldt Fog at $17.00/lb.  I hope they never discontinue carrying it because I will always continue to buy it. 

     I've been thinking long and hard lately about the future of LivingTastefully.  This fall it will be 10 years since I started my blog.  Back then, there weren't many food blogs compared to the number there are now worldwide.  Is LivingTastefully even relevant any longer?  Several people I have mentioned this to seemed very disappointed. I really appreciate everyone that has followed LivingTastefully over the years. The one comment that has stayed with me (and I do not remember the exact words) was, "It's still relavent.  We all need beauty, style, and good taste", (was that close A. R.?).  Knowing it means a lot to someone else, means a lot to me.  Maybe all I needed was a little time off.  There are just so many other things I want to do, but I suppose I can do a little of each.  As of now, I will continue with L.T and see where it goes...

Farro Salad with Kale, Figs and Goat Cheese
recipe by Sylvia Fountaine, adapted

SERVES 2
• 1  1/2 cups cooked farro
• 2 large handfuls of chopped lacinato kale
• 4 figs, sliced
• 2-3 tablespoons chopped, toasted walnuts
• 2  2-ounce slices goat cheese, preferably Humboldt Fog
BALSAMIC MAPLE MUSTARD DRESSING
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic
• 2 teaspoons maple syrup
• 1 teaspoon whole grain mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
1.  Whisk dressing ingredients together in a small bowl
2.  Divide farro among two bowls.
3.  In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and drizzle of olive oil until coated and pliable, about 1-2 minutes.
4.  Divide kale among the bowls.  Top with the figs and the goat cheese.  Spoon the dressing over the farro, figs, and kale.  Sprinkle with the walnuts.  Serve with some good, crusty bread!

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