Farro with Arugula, Feta, and Lemon Vinaigrette
Ingredients:
2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon mustard
½ teaspoon minced fresh dill
½ teaspoon minced fresh thyme
¼ cup olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 cups baby arugula
2 cups farro, cooked according to package directions and cooled
½ cup frozen peas, thawed
4 ounces feta
¼ cup roasted, salted sunflower seeds
1 cup halved cherry tomatoes
Recipe directions:
To make the vinaigrette, whisk the lemon juice, mustard, dill, and thyme together. Slowly whisk in the olive oil, then season with salt and pepper.
Place the arugula in a large bowl. Add the farro, peas, feta, sunflower seeds, and cherry tomatoes, and toss. Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper.