Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese (adapted from Epicurious)
3 tbsp extra-virgin olive oil, divided
1 small chicken breast, cooked and shredded
handful green beans, trimmed, cut into 1 1/2-inch pieces
1 spring onion, thinly sliced
1 tsp minced fresh marjoram
1 tbsp white wine vinegar
1/4 shallot/white onion, finely chopped
1 tsp Dijon mustard
25g goat's cheese, crumbled
Bring a pan of water to the boil and cook the farro until just tender, 20 to 25 minutes, adding the green beans for the last 2-3 mins. Drain and rinse under the cold tap.
Mix the farro, chicken, and green beans in large bowl and add the corn and green onions.
Combine the oil, marjoram, and 1/4 tsp coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over the salad in bowl; toss to coat. Season to taste with salt and pepper.
Put the salad leaves into a bowl and top with the farro salad. Sprinkle with goat cheese and serve.