Warm Farro Salad with Herbs | Williams Sonoma

Ingredients

• 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 cup (6 oz./185 g) farro
• 2 cups (16 fl. oz./500 ml) chicken stock
• Sea salt and freshly ground pepper
• Grated zest and juice of 1 lemon
• 1/4 cup (1/3 oz./10 g) chopped fresh chives
• 1/4 cup (1/3 oz./10 g) chopped fresh chervil
• 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
• 1/4 cup (1/3 oz./10 g) chopped green onion, white and light green portions
• 1 1/2 tsp. chopped fresh tarragon