Farro & Pomegranate Salad  Gelson's

Ingredients

• 1 shallot, minced
• 3 Tbsp fresh-squeezed lemon juice
• 2 Tbsp rice vinegar
• ¼ cup extra-virgin olive oil
• 1 tsp honey
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 bunch lacinato kale, stems removed, thinly sliced
• 1 cup farro, cooked to package instructions, cooled
• 1 large fennel bulb, cored, thinly sliced
• 1 cup sliced almonds, toasted, divided
• 1 cup pomegranate seeds, divided
• 4 oz crumbled goat cheese, divided
• Fennel fronds, for garnish
• Torn mint leaves, for garnish