California Caprese Bowl

California Caprese Bowl


1/2 cup cooked farro
1 cup baby arugula
3 tablespoons chopped peeled avocado
2/3 cup tomato wedges
1 ounce torn fresh mozzarella cheese
2 tablespoons fresh basil
1/4 teaspoon freshly ground black pepper
1 slice center-cut bacon, cooked and crumbled
Balsamic-Dijon Sauce:
1 1/2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon kosher salt

How to Make It

Top cooked farro with arugula, avocado, tomatoes, and mozzarella cheese. Sprinkle with basil, pepper, and bacon.
In a small bowl, combine olive oil, vinegar, mustard, and salt, stirring well with a whisk. Drizzle over bowl.