# What You'll Need:
→ Grains
01 - 1 cup (180 g) farro
02 - 3 cups (720 ml) water
03 - ½ teaspoon salt
→ Vegetables & Fruit
04 - 1 medium fennel bulb, thinly sliced, fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups (60 g) mixed salad greens
→ Nuts & Seeds
08 - ½ cup (50 g) sliced almonds, toasted
→ Vinaigrette
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed orange juice
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon honey
14 - Salt and black pepper to taste
# How to Make It:
01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until tender but chewy. Drain and allow to cool slightly.
02 - While farro cooks, toast almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - In a small bowl, whisk together olive oil, orange juice, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, combine cooled farro, fennel, orange segments, red onion, and mixed salad greens. Drizzle vinaigrette over the salad and toss gently to combine.
05 - Sprinkle toasted almonds and reserved fennel fronds over the top. Serve immediately.
