Farro with Prosciutto, Pine Nuts and Provolone

1 cup farro

3 tablespoons extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 ounces thinly sliced prosciutto, chopped

3 tablespoons pine nuts

3 ounces sharp provolone, cut into small dice

1 plum tomato, seeded and chopped

1/4 cup basil leaves, thinly sliced

1 tablespoon white wine vinegar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1. Cook farro according to package directions; drain well.
2. Heat the oil in a large nonstick skillet over medium-high. Add the onions and garlic; cook, stirring occasionally, until starting to brown, about 4-5 minutes. Add the prosciutto and pine nuts and cook until nuts begin to brown, about 2 minutes. Stir in the farro and cook until hot, about 1 minute. Remove from the heat and stir in the cheese, tomato, basil, vinegar, salt and pepper.