Shrimp and Farro Salad with Blistered Tomatoes | The Kitchen Scout

Ingredients

• 2 Tablespoons minced shallots
• 1 Tablespoon honey
• 1 Tablespoon Dijon mustard
• Zest from one lemon
• 3 Tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine vinegar
• 1 1/2 cups farro
• 2 teaspoons extra virgin olive oil
• 1 - 1 1/2 pounds jumbo shrimp, peeled and deveined, tails removed
• 1/2 teaspoon granulated sugar
• 1 pint cherry or grape tomatoes, cut in half if large
• 2 cups baby arugula
• 1/4 cup toasted pumpkin seeds
• 6 spears hearts of palm, diced
• handful of pitted kalamata olives
• 4 ounces feta cheese, more if you like
• 2 Tablespoons basil chiffonade (more to taste)