Farro Cucumber Salad - The Cook's Cook

Ingredients

• 473 ml (2 cups) uncooked pearled farro
• 118 ml (½ cup) dark raisins or currants
• 118 ml (½ cup) packed, chopped parsley
• 3 stalks celery, trimmed
• 2 large seedless cucumbers (or 4 small cucumbers, seeds removed), peeled and cut into chunks
• 3 shallots, peeled
• 1/2 teaspoon honey
• 2 tablespoons fresh orange juice
• 1 tablespoon finely grated orange zest
• 1 1/2 tablespoons champagne vinegar
• 60 ml (1/4 cup) extra-virgin olive oil
• Salt and freshly ground black pepper, to taste