INGREDIENTS
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2 cups pearled farro
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2 tablespoons balsamic vinegar
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1 teaspoon dijon mustard
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1/4 teaspoon garlic powder
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1/2 teaspoon dried rosemary
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1/4 cup extra virgin olive oil
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1 cup sweetened dried cranberries
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1/3 cup chopped fresh Italian parsley
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8 ounces goat cheese crumbles