Ingredients

• 3 cups Water
• 1/2 tsp Salt
• 1 cup Organic Farro
• 1/4 cup diced Shallot
• 1/4 cup minced Parsley
• 2 Tbsp minced Chives
• 2 Tbsp minced Tarragon
• Zest of one Lemon about 1 Tbsp
• 2 Tbsp Lemon Juice
• 1 Tbsp Capers
• 1 tsp Dijon
• 1/3 cup Extra Virgin Olive Oil
• 8 Tomato Wedges
• 4 Hard-Boiled Eggs sliced
• 1 cup pitted Niçoise or Kalamata Olives
• 1 lb blanched and cooled Green Beans see below*

Instructions

1. In a 2-quart pot, bring water and salt to a boil. Add farro, reduce heat to a simmer, and cook until soft, about 30 minutes. Drain off hot water, rinse thoroughly with cold water and drain well. Store chilled until ready to serve.
2. In a blender or food processor, combine shallot, herbs, lemon zest and juice, capers and Dijon mustard. Process into a rough paste then, with the machine running, slowly stream in the olive oil. Continue to process until the oil is evenly incorporated and emulsified.
3. Toss cooked and cooled farro with the dressing. Place dressed farro on a main serving platter or individual serving plates and decorate with tomatoes, eggs, olives and green beans.