Corn & Peach Farro Salad

For the farro salad:

• 3/4 cup farro (dry), rinsed
• 2 ears shucked corn, removed from the cob
• 1/3 cup hazelnuts, raw
• 3 peaches, chopped
• 1/2 cup fresh basil, roughly torn or chopped and some leaves left whole for topping
• 4 1/2 oz goat cheese
• flaky salt

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tbsps red wine vinegar
• 1/2 tsp dijon mustard
• 1 tsp honey
• 1/2 tsp kosher salt & black pepper (to taste)

For the farro:

1. Bring a large pot of salted water to a boil and add the farro. Cook until tender, about 20 to 30 minutes, taste to determine when its done, it shouldn't be mushy. Once done cooking, drain and rinse with cold water and add to a large bowl.
2. While the farro is cooking, heat a cast iron skillet over medium heat and add a small drizzle of avocado oil. Once hot, pour the corn in the skillet and cook until charred, stirring occasionally, season with salt to taste. This will take about eight to ten minutes. Remove and add to the bowl with the farro.
3. In the same skillet, toast the hazelnuts over medium-low heat until fragrant and toasty, about four to five minutes. Alternatively, you can toast them in the oven for about seven to eight minutes at 325ºF. Transfer to a clean kitchen towel and shake vigorously to remove the skins. Roughly chop and set aside.
4. Make the dressing.
5. Add the peaches to the farro and drizzle the dressing over top. Top with hazelnuts, basil and goat cheese. Toss gently to combine. Season with flaky salt and more pepper. Serve and enjoy!

For the dressing:

1. In a jar or small bowl, combine all ingredients and shake or whisk to incorporate.