Farro

1. Rinse farro in cold water.
2. Bring 2 cups of water or broth to a boil, add farro, return to a boil.
3. Reduce heat to medium-low and cook for 30 minutes.
4. When farrow is done, drain any excess liquid and spread out on a cooking sheet to cool.

Crispy Shallots

• Cut shallots into rings
• Place shallots in deep pan then fill with oil to cover.
• Slowly heat up on a medium flame and continue to cook for 25-30 minutes until golden brown.
• Pour shallots into a strainer over a medium sized bowl and save the oil for later use.

Watch shallots carefully as they are cooking because although they cook for 30 minutes, they will suddenly turn brown then need to be removed from the oil immediately.

Vinaigrette

1. Whisk all ingredients together until smooth.

Putting it together.

Toss the farro with 2/3 of the vinaigrette, toss the arugula and tomatoes with the other 1/3 of the dressing.

Place arugula in a large serving bowl, pour farro on top and scatter the shallots on the top.