Antipasto Farro Salad with Sun-Dried Tomato Vinaigrette

Ingredients

• 1 tsp lemon zest
• 3 tbsp lemon juice
• 1 tbsp honey
• 4 garlic cloves, grated
• ½ tsp red pepper flakes
• 1 (8.5 oz) jar sun-dried tomatoes in olive oil
• ¼ cup olive oil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• kosher salt
• 1 ½ cups farro, rinsed
• olive oil
• ½ cup roughly chopped walnuts
• 1 fennel bulb, cored + diced
• 4 cups arugula
• 8 oz “ciliegine” fresh mozzarella, drained
• ¾ cup halved castelvetrano olives
• ¾ cup quartered artichokes
• ½ cup diced sopressata
• ½ cup sliced pepperoncini or banana peppers