Farro Salad with Citrus Vinaigrette

1. 1

   In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using).

2. 2

   Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes.

3. 3

   Check a few times while it is cooking, you want it to be al dente.

4. 4

   Remove from the heat, drain any excess water, and set aside to cool.

5. 5

   While the grains are simmering make the dressing.

6. 6

   Whisk together the orange zest and juice, shallots, Parmesan, white balsamic vinegar, and olive oil.

7. 7

   Add salt and pepper, to taste, and set aside.

8. 8

   Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl.

9. 9

   In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed.

10. 10

    Plate the greens mixture on top of the faro and serve.

* Per serving · 4 servings · Values may vary.