Farro Salad

Makes 4 main course servings, approx. 1 cup
Great to “prep ahead” for an easy weeknight dinner or for a weekend gathering as a side dish.

1 cup uncooked farro (mediterranean grain)
5 ounce package of baby arugula, washed and chopped
16 ounces white button or baby bella mushrooms, cut into ½”cubes
2 cups chopped carrots
2 tbsps shallot, chopped fine
1 tbsp olive oil

Dressing:
1/4 cup olive oil
2 tbsp cup white wine vinegar
2 tbsp cup red wine vinegar
1 tsp honey
salt and pepper to taste

Boil farro for 20 minutes according to directions on package, drain and set aside in a storage container. Wash and chop arugula, refrigerate in a food storage bag or container. Heat olive oil over low heat and saute shallot for 30 seconds; mix into cooked farro. Add mushrooms to same pan, and increase heat to medium high. Cook until mushrooms release their liquid. Put mushrooms and liquid into a container and refrigerate. Put carrots in pan with just enough water to cover the bottom of pan. Cook carrots on medium heat until the water is evaporated and carrots are cooked but firm. Refrigerate separately until ready to serve. When ready to serve mix the dressing. Combine farro, arugula and mushroom and carrot sautés in a large bowl. Toss with dressing.

Optional garnishes or additions: toasted pine nuts, shredded asiago cheese, raisins, shredded chicken