Farro Salad with Citrus Vinaigrette

• 1 cup farro
• 2 teaspoons kosher salt
• 2 1/2 cups water or vegetable stock
• Zest of 1 orange
• 2 tablespoons minced shallot
• 2 teaspoons Dijon mustard
• 3 tablespoons white balsamic vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup lightly packed baby arugula
• 1/2 cup diced red bell pepper
• 1 orange, peeled and cut into wheels
• 1/2 cup Marcona almonds
• 1/3 cup prunes, chopped
• 1/3 cup dried cherries, chopped
• 1/4 cup 1/4-inch-diced red onion
• 1/2 cup 1/4-inch-diced tart apple or firm pear

1. You'll need: Stovetop or propane burner, large heavy saucepan
2. To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using).
3. Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes.
4. Check a few times while it is cooking; you want it to be al dente.
5. Remove from the heat, drain any excess water, and set aside to cool.
6. While the grains are simmering, make the vinaigrette:
7. Whisk together the orange zest, shallot, mustard, vinegar, and olive oil.
8. Add salt and pepper to taste and set aside.
9. To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl.
10. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.

farro, kosher salt, water, orange, shallot, mustard, white balsamic vinegar, extravirgin olive oil, kosher salt, baby arugula, red bell pepper, orange, marcona almonds, prunes, dried cherries, red onion, apple

Taken from www.foodnetwork.com/recipes/guy-fieri/farro-salad-with-citrus-vinaigrette.html (may not work)