Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

Ingredients

• 2 cups cooked pearled farro (yield from about 1 cup uncooked)
• ½ cup diced pitted California prunes (about 12-14 whole prunes)
• ½ cup diced fennel (about ½ medium bulb)
• ½ cup thinly sliced radicchio
• ¼ cup dry-roasted shelled pistachios
• ¼ cup freshly squeezed orange juice (juice from 1 medium orange)
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons minced shallots (rinsed with water through fine mesh strainer*)
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• ½ teaspoon fine sea salt
• ¼ cup avocado oil (or other neutral oil of choice)
• Garnish: freshly grated orange zest