Farro Salad

Ingredients

• 1 cup pearled farro
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/8 teaspoon coarse Kosher salt or fine sea salt
• black pepper (to taste)
• 2 ribs celery (chopped)
• 1 apple (chopped)
• 3 cups (loosely packed) baby arugula
• 1/3 cup dried cranberries
• 1/3 cup crumbled feta cheese
• 1/3 cup coarsely chopped whole roasted almonds

Instructions

1. 1

   Place the farro in a fine mesh strainer and rinse well under cold running water. Set aside.

2. 2

   Pour 5 cups of water into a medium saucepan and bring to a boil over high heat. Once boiling, add ½ teaspoon salt to the water and stir in the rinsed farro.

3. 3

   Reduce the heat to a medium simmer and cook, uncovered, for 15-20 minutes, until farro is tender yet chewy.

4. 4

   Use a colander or strainer to drain the farro well and then spread it out on a rimmed baking sheet to cool for 15-20 minutes.

5. 5

   Meanwhile, make the salad dressing by combining the olive oil, lemon juice, honey, Dijon mustard, ⅛ teaspoon salt and black pepper in a large bowl. Whisk until well combined.

6. 6

   Add the chopped celery and apple to the bowl. Once the farro has cooled, add it to the bowl as well. Stir to mix with the dressing.

7. 7

   Then stir in the arugula. Finally, gently stir in the dried cranberries, feta cheese and chopped almonds. Serve.