Recipe - Farro Salad with Parmesan, Cherry Tomatoes, and Arugula

Ingredients

• 1 1/2 cups pearled farro
• 1/2 cups raw sunflower seeds
• 1 1/2 cups cherry tomatoes, halved
• 2 heaping cups fresh arugula
• 1 cup loosely packed basil leaves, torn into bite size pieces
• 1/2 cup shaved parmesan
• 4 tablespoons fresh lemon juice (about 1 1/2 lemons)
• 1/4 cup extra virgin olive oil
• 2 cloves fresh garlic
• 1 large sprig rosemary
• 4 eggs