Summer Grilled Corn and Farro Salad

Ingredients

• 4 Whole ear sweet corn, shucked
• 2 Tablespoon olive oil
• 2 Cup farro or wild rice, cooked (1/2 cup uncooked)
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/2 Cup red bell peppers, diced into 1/2 inch pieces
• 1/4 Cup dried wild blueberries
• 1/4 Cup Marcona almonds
• 2 Tablespoon fresh basil leaves, torn and stems removed
• 2 Tablespoon fresh mint leaves, torn and stems removed
• 1 Cup baby kale or other greens
• 1/4 Cup champagne vinegar
• 2 Tablespoon honey
• 1 Teaspoon dijon mustard
• 1/2 Cup olive oil