By Nicole Barron and Gabrielle Vigoreaux
Farro & Arugula Salad With Mustard Vinaigrette
This salad makes for the perfect light mid-day meal.
TOTAL TIME: 0:30
12 oz. farro
1/4 c. fresh lemon juice
1 small shallot, finely chopped
2 tbsp. Dijon mustard
2 tbsp. extra virgin olive oil
1 pt. grape tomatoes, each cut into halves
4 c. arugula
4 leftover fillets "BBQ" Salmon, skin removed and discarded, broken up into bite-size chunks
In a medium saucepan, combine farro, enough water to cover by 1 inch and 2 teaspoons salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer. Cook, partially covered, 20 to 25 minutes or until tender, stirring occasionally; drain well.
Meanwhile, in a large bowl, whisk lemon juice, shallot, mustard, oil...