Farro Salad with Fennel, Endive, and Hearts of Palm | Williams Sonoma

Ingredients

• 2 Tbs. fresh lemon juice
• 1 Tbs. red wine vinegar
• 1 garlic clove, minced
• Fine sea salt and freshly ground pepper
• 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
• 1 1/2 cups (10 1/2 oz./330 g) farro
• 1/2 fennel bulb, cored and finely diced
• 3 small celery stalks, finely diced
• 2 small heads Belgian endive, 1 red and 1 white, cut crosswise into slices 1/2 inch (12 mm) thick
• 1 cup (6 oz./185 g) drained jarred or canned hearts of palm, diced
• 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
• 1/2 cup (2 oz./60 g) chopped toasted walnuts