2 tablespoons olive oil

2 cups Farro

4 cups water – see kitchen note

1 small bunch fresh parsley, approximately 1/2 cup tightly packed leaves, roughly chopped

1 small bunch fresh mint, 1/4 cup tightly packed leaves, thinly sliced

2 green onions, thinly sliced (approximately 1/3 cup)

1 shallot, minced

1/4 cup sherry vinegar

1/4 teaspoon red chili flakes

1/2 teaspoon honey

1 tablespoon lemon juice, from half a lemon

4-ounces crumbled goat cheese, divided

1/4 cup extra-virgin olive oil

kosher salt, as desired

freshly ground black pepper, as desired

Method:

1.   In a medium size saucepan over medium heat, add olive oil and allow to heat, approximately 1 minute. Add farro and using a wooden spoon or spatula, stir until the farro is evenly coated and slightly nutty in fragrance, approximately 2 minutes.

2.   Add water to cover by 2 inches, bring to a boil, reduce heat to low, cover and allow to cook until the farro is tender but not mushy, approximately 25 minutes. Strain any excess liquid and set to the side to cool.

3.   In a medium size bowl, add parsley, mint and green onions. In a small mixing bowl, or alternatively in a large mason jar with a tight fitting lid, add shallot, sherry vinegar, red chili flakes, honey, lemon juice, 2-ounces crumbled goat cheese, salt, pepper, and olive oil. Whisk or shake until emulsified and evenly combined. Adjust seasoning to taste with salt and pepper.

4.   To the large bowl with the herbs, add the cooked farro and vinaigrette tossing until evenly combined. Adjust seasoning to taste with lemon juice, salt and pepper and serve with the remaining 2-ounces of goat cheese to garnish.

Kitchen Note:  Feel free to add more or less mint and parsley to your preference. Adding grilled shrimp or chicken quickly takes this salad from side dish to main entrée.