Farro, Cherry, And Walnut Salad

• 5 cups water
• 1 1/2 cups uncooked farro
• 1/2 teaspoon salt, divided
• 3/4 pound sweet cherries, pitted and halved (about 2 cups)
• 2/3 cup diced celery
• 1/2 cup coarsely chopped walnuts, toasted
• 1/4 cup packed fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

1. Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl.
2. Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat.

water, farro, salt, sweet cherries, celery, walnuts, parsley, lemon juice, wholegrain, honey, freshly ground black pepper, extravirgin olive oil

Taken from www.myrecipes.com/recipe/farro-cherry-walnut-salad (may not work)