# 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 with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 2 cups fresh arugula or baby spinach
07 - 2 tablespoons fresh parsley, chopped
→ 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:
01 - Rinse farro under cold water. Combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until tender with a slight chew. Drain excess water and allow to cool completely.
02 - While farro cooks, place sliced almonds in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool.
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, Dijon mustard, salt, and pepper until well emulsified.
05 - Pour vinaigrette over salad and toss gently to coat evenly. Add toasted almonds and fold in lightly. Garnish with reserved fennel fronds and serve immediately or chilled.
