Farro and White Bean Salad

Ingredients

FOR THE SALAD

• 3 1/2 c. water
• Kosher salt
• 1/2 c. farro, rinsed
• 2 large carrots, cut into 1/2-inch thick sticks
• 2 large leeks, sliced 1/4-inch thick
• 1 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• Pinch red pepper flakes
• 1 (15-oz.) can cannellini beans, rinsed and drained
• 1 red bell pepper, chopped
• 1 c. cherry tomatoes, halved
• 1/2 head radicchio, thinly sliced
• 3 c. arugula
• 1/2 c. crumbled goat cheese

FOR THE DRESSING

• 1/4 c. extra-virgin olive oil
• Juice of 1 lemon
• 1 1/2 tsp. honey
• 1 clove garlic, minced
• 2 tbsp. freshly chopped parsley
• 2 tsp. fresh thyme leaves
• Kosher salt
• Freshly ground black pepper

Method

1. Preheat oven to 400°. In a medium saucepan over high heat, add a large pinch of salt to water and bring to a boil. Add farro and reduce heat to a simmer. Let farro simmer until tender, about 40 minutes. Add more water if it gets too low.
2. Place carrots and leeks on a baking sheet. Toss with oil and season with salt, pepper, and pinch of red pepper flakes. Bake until carrots are tender and leeks are a dark golden, about 30 minutes.
3. In a large bowl toss farro, roasted vegetables, beans, bell pepper, cherry tomatoes, and radicchio.
4. In a small bowl, combine dressing ingredients and season with salt and pepper. Pour dressing over farro mixture and toss to coat.
5. Add arugula and goat cheese and toss to combine.