Spring Greens, Farro And Beet Salad

• 1 cup Farro
• 5 cups Water
• 1/2 teaspoons Salt
• 1 pound Mixed Spring Greens
• 3 whole Small Beets, Roasted
• 1 cup Pea Shoots
• 1 cup Sunflower Sprouts
• 1/4 cups Pomegranate Arils
• 1 whole Navel Orange, Supremed And Sliced
• 1 whole Blood Orange, Supreme And Sliced
• 1/2 cups Goat Cheese Crumbled
• FOR THE DRESSING:
• 1/4 cups White Balsamic Vinegar
• 1/2 cups Extra Virgin Olive Oil
• 1-1/2 teaspoon Orange Blossom Water (optional)
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. In a large saucepan combine the farro, water and salt, and bring to a boil. Boil 5 minutes, then cover the pot with a lid and turn heat to low. Cook 50-60 minutes until the farro is soft and chewy. Set aside and let farro come to room temperature.
2. Once cool, combine the farro with greens, beets, pea shoots, sprouts, arils, oranges and cheese on a platter.
3. In a small jar combine the vinegar, oil, orange blossom water, salt and pepper. Screw the lid onto the jar and shake until the ingredients are combined. Serve alongside salad.

farro, water, salt, beets, pea shoots, sunflower sprouts, ubc, orange, goat cheese, dressing, ubc, olive oil, orange blossom water, ubc, ubc

Taken from tastykitchen.com/recipes/salads/spring-greens-farro-and-beet-salad/ (may not work)