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Farro and Cherry Salad with Champagne Vinaigrette


2 cups of cooked farro
10-12 cherries, pitted and sliced in half
6 basil leaves, roughly chopped
1/4 cup of extra virgin olive oil
1 tablespoon of champagne vinegar
salt and pepper, to taste
1 tablespoon of roughly chopped pistachios
1/2 cup of packed baby spinach



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