# What You'll Need:
→ Grain
01 - 1 cup uncooked whole grain farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Produce
04 - 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
05 - 2 large oranges, peeled and segmented
06 - 2 cups arugula or baby spinach
07 - 2 tablespoons chopped fresh parsley
→ Nuts
08 - 1/2 cup sliced almonds, toasted
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed orange juice
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes, or until farro is tender but still chewy. Drain any excess water and let cool.
02 - While the farro cooks, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Set aside.
03 - In a large bowl, combine cooled farro, sliced fennel, orange segments, arugula (or spinach), and parsley.
04 - In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
05 - Pour the dressing over the salad and toss gently to coat.
06 - Add toasted almonds and toss lightly. Garnish with reserved fennel fronds. Serve immediately or chilled.
