Grilled Peach, Farro & Buffalo Mozzarella Salad with Pistachio Dressing  - Brooke Kelly Nutrition

Ingredients

• 2 cups farro, washed well
• 6 cups water
• 3 tablespoons extra virgin olive oil
• 2 shallots, peeled and finely sliced
• 1 clove garlic, crushed
• 5 large firm peaches, cored and cut into quarters
• 1 teaspoon ground sumac
• 2 tablespoons sherry vinegar
• 1 tablespoon verjuice
• 1 medium radicchio
• 250g buffalo mozzarella
• ⅓ cup pistachios
• Juice of a lemon, plus 1 teaspoon lemon zest
• 2 tablespoons maple syrup
• 1 teaspoon grainy mustard
• Salt
• Pepper