Ingredients:

• 1 cup whole-grain farro
• 2 cup low-sodium vegetable broth
• 1 1/2 tsp. kosher salt
• 1 bay leaf
• 1 Large shallot, very thinly sliced
• 1/3 cup extra virgin olive oil
• 3 tbsp. apple cider vinegar
• 1 tbsp. dijon mustard
• 2 tsp. honey
• Freshly ground black pepper
• 2 cup lightly packed arugula
• 1 Green apple, chopped
• 1/2 cup shaved Parmesan
• 1/4 cup freshly chopped basil
• 2 tbsp. freshly chopped parsley
• 1/4 cup toasted pecans, roughly chopped
• Dried cranberries to sprinkle on top

Directions:

1. In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
2. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
4. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.