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Stone Fruit Salad and Pinot Noir
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Farro Stone Fruit Salad with Marcona Almonds, Goat Cheese, Fennel, and Fresh Mint

Recipe Date: August 9, 2021
Yield: 6 Servings
Prep: PT10M 10 minutes | Cook: 40 minutes
Total Time: PT50M 50 minutes
Difficulty: Easy
Measurements: Imperial (US)

This seasonal warm salad with ripe fruit, nuts, fresh herbs, and cheese makes a charming accompaniment to any table. Enjoy as a side or main dish with our Arcus Vineyard Pinot Noir and see the vibrant flavors in both shine.


  • 1 1/3 cup farro
  • 3/4 teaspoons salt
  • 1/3 cup extra virgin olive oil
  • 1/3 cup Sherry vinegar
  • 1 shallot, minced
  • Flake sea salt and freshly ground black pepper
  • 2 cups mixed stone fruit, peaches, nectarines, plums, apricots, and/or cherries, sliced into wedges
  • 1 bulb fennel, thinly sliced
  • 1/3 cup salted, roasted marcona almonds
  • 2 ounces crumbled goat cheese or feta
  • 1/3 cup fresh mint leaves, torn or left whole if small


Cook your farro. In a large pot, bring water to a boil. Add farro and salt, reduce heat to medium, and simmer. Cook until the farro is chewy and tender – about 20 – 40 minutes. When cooked, drain and set aside.

Meanwhile, whisk together olive oil, sherry vinegar and shallot in a large mixing bowl. Add salt and black pepper to the dressing, to taste. Remove two tablespoons of dressing and set aside, leaving the bulk of the dressing in the bottom of the mixing bowl. Transfer just-cooked, warm farro to the mixing bowl. Stir so that the farro soaks up the dressing.

Arrange farro, stone fruit wedges, and fennel slices on a lovely serving platter. Scatter marcona almonds, goat cheese and mint over the top. Drizzle the remaining 2 tablespoons of dressing over the salad. Season with additional sea salt and black pepper to taste.

Serves 6 as a side dish, or 3 as a main.

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