Edamame and Farro Salad With Crispy Bacon, Shallots, and Roasted Corn

Farro Salad

Preheat oven to 400. Cook your bacon and tomatoes first (either both in oven or bacon on stove top)

Roast tomatoes on baking sheet with olive oil until bursting about 10-15 minutes

Cook your bacon until crispy

While bacon and tomatoes are cooking, remove kernels from corn and pan fry these to crisp them (or grill ears of corn if you have that option)

Boil your water for farro and cook until finished. Add optional bouillon to farro when finished cooking and water drained

When bacon finished, simply set aside and crumble when cooled

Slice shallots into rings and pan fry these in olive oil until crispy, set aside

If edamame is frozen, quick cook it and set aside

Dice green onions

Assemble your salad with everything. Mix bacon, edamame, corn, farro. Stir in tomatoes so they start to break apart. Top with green onions and crispy shallots. Drizzle balsamic glaze and squeeze of fresh lemon juice to top if desired.