1/4 c plus 2 T. extra virgin olive oil
1 small shallot, diced
1 c. farro, rinsed
1 t. kosher salt, divided
2 sprigs fresh oregano or ½ t. dried oregano
Juice of ½ large lemon
Juice of 1 medium orange
1 small bunch of Kale, stemmed, finely shredded
½ c. dried cherries, chopped
½ English cucumber, chopped
4 o. goat cheese
½ c. slivered almonds or pine nuts, toasted lightly in oven
Heat a medium saucepan over med-high heat. Add 2T. olive oil and shallot. Cook until shallots have softened, about 3 minutes. Add the farro and toast in olive oil, about 3-4 minutes, stirring often. Reduce heat to medium/med-low and stir in 2 c. water, oregano and ½ t. salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 20-25 minutes. Remove fresh oregano sprigs (if using), drain farro if necessary and set aside.
Whisk together lemon and orange juice, ¼ c. olive oil and ½ t. salt in large bowl. Add the warm farro and toss. Add kale, dried cherries, cucumber and nuts (if using). Toss to combine. Crumble in goat cheese and mix gently.
*Note: If farro dressing tastes too tart, use honey to sweeten. If it doesn’t taste tart enough, add more lemon juice or orange juice.