Spicy Farro, Bacon & Toasted Fennel Salad

Directions

1. In a large pot or stockpot, bring the water to a boil. Add InHarvest Farro. Reduce to a simmer and cook, covered, for 25 minutes.
2. Drain any remaining liquid from the pot. Lay the farro out on a sheet pan to cool to room temperature.
3. Cook the bacon until crispy. Drain on paper towels. Break into ½” pieces.
4. To make the dressing, combine the lemon juice, shallot, red-pepper flakes, fennel seed, salt and pepper. Whisk together while drizzling in the olive oil.
5. In a bowl, toss well the farro, bacon, tomato, arugula and dressing. Serve.

Recipe Yield: 24 (1 c.) servings