California Fig and Farro Salad with Arugula and Feta

Ingredients

• 1 cup semi-pearled farro
• 2 cups water
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 medium shallot, minced (2 tablespoons)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 heaping teaspoon dried turmeric
• 3/4 cup chopped California Dried Figs
• 2 cups arugula, gently packed
• 2 ounces feta cheese (about ½ cup crumbled)