Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette - California Prunes

Ingredients

• 400 g cooked pearled farro
• 90 g diced pitted California Prunes
• 45 g diced fennel
• 20 g thinly sliced radicchio
• 30 g dry-roasted shelled pistachios
• 60 ml freshly squeezed orange juice
• 15 g chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons minced shallots
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1 teaspoon fine sea salt
• 60 ml avocado oil
• Garnish: freshly grated orange zest