Makes 4 servings
1 cup farro
2 cups water
1 roast chicken, shredded
2/3 bunch asparagus, roasted
¼ cup pine nuts, toasted
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
Preheat oven to 400F. Snap the ends off of the asparagus. Then, place the spears in a plastic bag, drizzle with a little olive oil, seal the bag, and gently massage the asparagus so that the olive oil distributes evenly. Set aside.
In a saucepan, combine farro and water and bring to a boil, then lower heat and simmer until cooked, about 20 minutes. Drain any remaining water. Set farro aside.
While farro is cooking, place the asparagus on a baking sheet, sprinkle with salt, and roast until tender, about 10-15 minutes depending on the thickness of the spears. Remove from the oven and let cool slightly, then cut into 2-inch pieces.
In a medium bowl, combine the cooked farro, asparagus, shredded chicken, and pine nuts. In a small bowl, whisk together the ¼ cup olive oil and balsamic vinegar, adding salt and pepper to taste. Drizzle vinaigrette over salad and toss to coat. Let salad stand for 10 minutes before serving.
Serve salad in shallow bowls and dot with dollops of goat cheese.