Summer Mediterranean Farro Salad (Vegan)

For the Dressing

• 0.25 c red wine vinegar
• 2 tbsp robust, flavorful olive oil
• 2 tbsp coarse-grained mustard
• 1 tbsp maple syrup
• 1 tbsp fresh thyme leaves
• 0.25 tsp salt
• Generous freshly ground black pepper
  

For the Salad

• 1 c uncooked farro
• Small zucchini
• 2-3 carrots, ideally of different colors
• Half a small head of radicchio
• 0.5 c miniature Champagne grapes
  
• 2 sprigs fresh basil leaves
• 0.25 c pine nuts

1. To make the dressing, combine all of the ingredients together and stir well. Taste and adjust as you see fit.
2. Cook the farro. Bring a medium pot of water to a boil, salt the water generously, add the farro, and cook for 12-15 minutes until tender. Drain in a fine-mesh colander.
3. While the farro is cooking, use a box grater to grate the zucchini and carrots.
   
4. While the farro is still hot, put it in a large mixing bowl with half of the dressing and stir. This will help the farro absorb the flavors of the dressing. Set the other half of the dressing aside.
5. Also while the farro is still hot, add the grated veggies (zucchini and carrots) and toss. Adding them to the hot farro will soften the veggies slightly.
6. Let the salad cool to room temperature, or chill it for several hours.
7. When you're ready to serve, cut the radicchio into very thin ribbons and toss it into the salad.
8. Transfer the salad to a serving bowl or platter. Garnish with grapes, fresh basil leaves, and pine nuts. Serve the remaining dressing on the side for drizzling on individual portions.