Farro Salad With Tomatoes and Romano Beans

• 2 cups cooked farro
• 3/4 pound tomatoes, diced, or cherry tomatoes, cut in half
• 1 tablespoon fresh lemon juice
• 2 tablespoons cider vinegar or sherry vinegar
• 1 to 2 teaspoons Dijon mustard (to taste)
• 1 small garlic clove, minced or pureed
• Salt and freshly ground pepper
• 1/4 cup extra virgin olive oil
• 1/2 pound romano beans, trimmed and cut in 2-inch lengths
• 2 to 4 tablespoons chopped fresh basil or parsley, or a combination
• 2 ounces goat cheese, crumbed (optional)

1. In a large bowl combine the farro and tomatoes.
2. Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil.
3. Toss with the farro and tomatoes and set aside.
4. Bring a pot of water to a boil, and fill a bowl with ice water.
5. When the water comes to a boil, add a generous amount of salt and add the green beans.
6. Cook 4 to 5 minutes, until just tender.
7. Transfer to the ice water, then drain.
8. Dry on paper towels.
9. Shortly before serving, add the beans to the farro mixture, along with the chopped herbs.
10. Toss together, taste and adjust seasoning.
11. Sprinkle the goat cheese over the top and serve.

tomatoes, lemon juice, cider vinegar, mustard, garlic, salt, extra virgin olive oil, romano beans, fresh basil, goat cheese

Taken from cooking.nytimes.com/recipes/12666 (may not work)