# What You Need:
→ Grain Base
01 - 1 cup uncooked whole grain farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Fresh Produce
04 - 1 medium fennel bulb, thinly sliced, fronds reserved
05 - 2 large oranges, peeled and segmented
06 - 2 cups arugula or baby spinach
07 - 2 tablespoons chopped fresh parsley
→ Crunchy Toppings
08 - 1/2 cup sliced almonds, toasted
→ Citrus Vinaigrette
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh orange juice
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon honey or pure maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Rinse farro under cold running water until water runs clear. Transfer to a medium saucepan, add water and kosher salt. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 25-30 minutes until grains are tender but retain a pleasant chew. Drain any excess liquid and spread on a baking sheet to cool completely.
02 - Heat a dry skillet over medium heat. Add sliced almonds and toast, stirring constantly, for 2-3 minutes until golden brown and fragrant. Watch carefully to prevent burning. Remove from heat immediately and transfer to a plate to cool.
03 - In a large mixing bowl, add the cooled farro, thinly sliced fennel, orange segments, arugula or spinach, and chopped parsley. Toss gently to distribute ingredients evenly.
04 - In a small bowl or glass jar, combine olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, sea salt, and black pepper. Whisk vigorously for 30 seconds until emulsified and slightly thickened.
05 - Pour the vinaigrette over the salad mixture. Using salad tongs or large spoons, fold gently to coat all ingredients without crushing delicate components.
06 - Add toasted almonds to dressed salad and toss lightly once more. Garnish with reserved fennel fronds. Serve immediately at room temperature, or refrigerate for 1 hour for a chilled version.
