This deeply seasonal salad is a visual stunner and a flavor bomb. Purple-hued ingredients—mustard greens, roasted baby beets, sweet pickled pearl onions, and nutty Italian farro—are layered for maximum texture and visual impact. The real star? A black garlic vinaigrette sweetened with cherry syrup and sharpened with balsamic vinegar. Spicy, sweet, earthy, and umami-rich, this is a market-driven showpiece for summer entertaining.

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 4

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What You’ll Need

For the Salad

• 1 bunch purple mustard greens (tender, salad-style leaves)
• ½ cup sweet pickled pearl onions, halved
• 4–6 baby beets (red or Chioggia), roasted, peeled, and quartered
• ¾ cup Italian farro (uncooked)
• Salt, for cooking farro
• Optional: micro purple radish, edible flowers, or red-veined sorrel for garnish

For the Black Garlic Balsamic Cherry Vinaigrette

• 1 clove black garlic, mashed to a paste
• 1 tbsp cherry syrup (from jarred cherries or reduced cherry juice)
• 2 tbsp balsamic vinegar
• 3–4 tbsp extra virgin olive oil
• ¼ tsp kosher salt
• Fresh cracked black pepper, to taste

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Instructions

1. Cook the Farro
   Bring a pot of well-salted water to a boil (like pasta water). Add farro and simmer for 25–30 minutes until tender but still chewy. Drain and cool to room temperature.
2. Roast the Beets
   Wrap baby beets in foil and roast at 400°F (200°C) for 30–40 minutes, or until easily pierced. Once cool enough to handle, rub off skins and cut into quarters.
3. Make the Vinaigrette
   In a small bowl, whisk together the mashed black garlic, cherry syrup, and balsamic vinegar. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper.
4. Assemble the Salad
   On a large serving platter, gently layer the mustard greens, cooled farro, roasted beets, and pickled pearl onions. Drizzle generously with the vinaigrette.
5. Serve
   Top with any optional garnishes (micro herbs, edible flowers). Serve slightly chilled or at room temperature on a warm summer day.

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Directions (Optional Plating Note)

Use a wide, shallow platter to show off the colors. Layer the ingredients in loose sections or pile high for a lush, abundant look. Spoon vinaigrette just before serving to preserve freshness.

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Chef’s Notes

• Salt your farro water like pasta water—it makes a huge difference.
• You can substitute black garlic with roasted garlic + a touch of molasses if needed.
• The cherry syrup can be homemade by reducing cherry juice to a syrupy consistency, or taken from jarred amarena or sour cherries.
• Salad-style mustard greens (like Red Giant or Purple Osaka) are best here—they offer a punch without being tough.