1 ½tbspred wine vinegarless if you want it less tangy
1tspDijon mustard
2tspshallotfinely diced
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
Salad:
2cupsbaby kale
2cupsbaby spinach
¼cucumberpeeled & diced
Handful kalamata oliveshalved
Few grape tomatoeshalved
¼red bell pepperdiced
1tbsptoasted pine nuts
Feta cheeseto taste
Instructions
Cook the farro per instructions in a large saucepan of salted boiling water.
Drain and set aside to cool completely.
Make the red wine vinaigrette by combining the olive oil, red wine vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper in a bowl; whisk until well combined. Set aside.
Make the salad by combining the baby kale, baby spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and 1/4 cup (more or less to taste) cooled farro together in a large bowl.
Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly.
Place into serving bowls then top with feta crumbles and extra freshly cracked black pepper, to taste.