Farro and Vegetable Salad With Bacon | Oregonian Recipes

Ingredients

• 3/4 cup uncooked farro, soaked in water overnight
• 2 cups sliced asparagus, cut on the bias into 1 1/2-inch lengths (about 9 ounces)
• 2 cups sliced pattypan squash, cut into quarters (about 10 ounces)
• 1/2 pound bacon (preferably applewood-smoked), sliced crosswise into 1/2-inch strips
• 1/4 cup Champagne vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon granulated sugar
• Salt and freshly ground black pepper