Ingredients

• 3/4 cup carrots, chopped
• 3/4 cup celery, chopped
• 1/3 cup Gaeta black olives, pitted and chopped
• 2 ounces Ricotta Salata, cut into dice
• 1 cup Farro Perlato
• 1 bunch or about 1 1/2 cups arugula
• 1/4 cup Forum Chardonnay vinegar
• 1/4 cup Ravida Extra Virgin Olive Oil
• 1 bunch of scallions, chopped
• 1 tablespoon Italian parsley, chopped
• 1 tablespoon chives, chopped

Cover Farro Perlato with cold water and bring to a boil; lower heat to simmer and cook until the farro is tender but still has a little crunch. This should take about 20-25 minutes. If softer texture is desired, farro can be soaked in cold water overnight, and then cooked for about 15 minutes. Drain farro.

Bring a small pot of water to a boil and quickly blanch carrots and celery for about 2 minutes. Toss together farro, carrots, celery, olives and cheese. Whisk vinegar and olive oil together, and pour over farro mixture. Toss lightly. Add arugula, green onions, and herbs and toss again. Serve as an accompaniment to roasted or grilled fish or meats, or as a light vegetarian meal with some sliced tomatoes or beets.

Serves 4