Farro Salad with California Grapes, Feta, and Pistachios | Grapes from California

Ingredients

• 3/4 cup dry farro (about 1 1/2 cups, cooked)
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 lemon, juiced
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons honey
• 1 bunch dinosaur kale, thinly sliced
• 1 cup red Grapes from California, sliced in half
• 3/4 cup salted pistachios, roughly chopped
• 2/3 cup Feta cheese, crumbled