# What You Need:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Fruit
04 - 1 medium fennel bulb, thinly sliced with fronds reserved
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens
→ Nuts & Seeds
08 - 1/2 cup sliced almonds, toasted
→ Vinaigrette
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed orange juice
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon honey
14 - Salt and black pepper to taste
# How-To:
01 - Rinse farro under cold running water. In a medium saucepan, combine rinsed farro, 3 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20-25 minutes until tender with a slight chewy texture. Drain excess water and set aside to cool slightly.
02 - While farro cooks, place sliced almonds in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Transfer to a plate to cool.
03 - In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh orange juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey. Season with salt and black pepper to taste. Whisk until emulsified.
04 - Transfer cooled farro to a large salad bowl. Add sliced fennel, orange segments, sliced red onion, and mixed salad greens. Pour vinaigrette over the salad and toss gently until all ingredients are evenly coated.
05 - Top salad with toasted almonds and reserved fennel fronds. Serve immediately while farro is still warm and greens are crisp.
