Cookwith - Mediterranean Duck & Farro Salad

Ingredients

• 2 leftover cooked duck legs (about 350g total cooked weight, skin removed and shredded)
• 2 cups cooked farro (or substitute barley or brown rice)
• 1 cup cherry tomatoes, halved
• 2 cups baby arugula
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 tbsp chopped fresh parsley (optional)