California Farro Salad with Roasted Serrano Dressing | California Olive Ranch

Ingredients

• 2 Serrano peppers
• 1/4 cup fresh cilantro, stems removed
• 1 tablespoon finely chopped shallot
• 2 tablespoons white balsamic vinegar or white wine vinegar
• 1/2 teaspoon kosher salt
• 1 teaspoon agave nectar or honey
• 4 tablespoons California Olive Ranch extra virgin olive oil
• 4 cups chicken broth
• 12 ounces Farro
• 2 cups baby arugula leaves
• 3 cups diced fresh tomatoes
• 1 California avocado , peeled, seeded and diced
• 1 teaspoon kosher salt
• 1/2 cup California almond slices
• 1/2 cup crumbled Cotija cheese 2 tablespoons chopped cilantro