I have a healthy obsession with Farro. I love to make a batch to have in my fridge to be able to add to salads or soups. I just love it. Farro tastes nutty and has a slightly chewy texture when cooked. It’s a similar size to rice, but has much more flavor. It is simple to prepare and can be added to a variety of dishes including soups, sides, and salads like this recipe. . . Farro Salad . . . Quantities of the salad components aren’t that important. I just sort of eyeball it and use what I have. I combined cooked Farro (although any grain or rice can be used) with golden raisins, sliced apple or pear, a couple handfuls of arugula (or baby spinach), some toasted walnuts (or any nut you want), 1/4 cup of any chopped herbs (I used parsley) crumbled goat cheese (you can use feta) Throw it all in a bowl together and then drizzle with some of the vinaigrette (you won’t use it all… keep the leftovers to use for another salad later on in the week). Toss to combine and enjoy! Vinaigrett...