Charlie Bird's Farro Salad | Grandma Nancy's Cookbook

Ingredients

• 1 cup pearled farro (6 ounces)
• 1 cup fresh apple cider
• 2 bay leaves
• Kosher salt
• freshly ground black pepper
• 1/2 cup good olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup roasted, salted pistachios, whole or chopped
• 1 cup roughly chopped fresh parsley
• 1 cup roughly chopped fresh mint leaves
• 1 cup cherry or grape tomatoes, halved through the stem
• 1/3 cup thinly sliced radishes (2 to 3 radishes)
• 2 cups baby arugula
• 1/2 cup shaved Italian Parmesan cheese
• Flaked sea salt, such as Maldon