Farro Salad

• 1 cup pearled farro
• 1 1/2 tsp. sea salt, divided
• 1 cup fresh parsley leaves
• 1 heaping Tbsp. fresh tarragon leaves
• 1 clove garlic
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. walnut oil
• 1/2 cup diced celery
• Freshly ground black pepper
• 1/4 cup roughly chopped walnuts
• 1 ounce fresh goat cheese, crumbled
• 1 lemon, quartered, for serving
• Read more: http://www.oprah.com/food/Farro-with-Goat-Cheese-Walnuts-and-Parsley-Recipe#ixzz3NoTKpj7E

1. In a medium saucepan, combine farro, 1 tsp. salt and 3 cups water and bring to a boil. Reduce heat to low and simmer until tender-firm, about 15 minutes. Drain and set aside.
2. Meanwhile, in a food processor fitted with a metal blade, combine parsley, tarragon and garlic and process until finely chopped. Add olive and walnut oils and remaining 1/2 tsp. salt and puree until smooth. Scrape into a large bowl.
3. Add celery and reserved warm farro to bowl and toss. Season generously with black pepper. Top with walnuts and sprinkle with goat cheese. Serve with lemon wedges.
4. Read more: http://www.oprah.com/food/Farro-with-Goat-Cheese-Walnuts-and-Parsley-Recipe#ixzz3NoTRVeSA

farro, salt, parsley, tarragon, clove garlic, extravirgin olive oil, walnut oil, celery, freshly ground black pepper, walnuts, goat cheese, lemon

Taken from www.epicurious.com/recipes/member/views/farro-salad-53039671 (may not work)