Wild Mushroom and Arugula Farro Salad with Sherry Tarragon Vinaigrette

Salad

• 2 cups uncooked farro
• 4 cups water
• 2 teaspoons olive oil
• 1 tablespoon ghee
• 1 shallot, chopped
• 2 cloves garlic, minced
• 8 ounces wild mushrooms
• 4 cups wild arugula
• 8 ounces fresh mozzarella
• Salt and freshly ground black pepper

Vinaigrette

• 2 tablespoons Dijon mustard
• 1/4 cup sherry vinegar
• 2 tablespoons chopped tarragon
• 2 teaspoons chopped thyme
• 1 clove garlic, minced
• Salt
• 3/4 cup olive oil

In a saucepan, combine water and farro. Bring to a boil, then reduce heat to simmer. Cover and cook 10 minutes, just until the farro is tender. Remove from heat and let rest an additional 5 minutes. Drain and set aside.

In a large skillet, heat olive oil and ghee. Add the shallots and cook 1-2 minutes. Add garlic and mushrooms, and cook until the mushrooms are slightly browned. Remove from the heat and set aside.

To make the vinaigrette, whisk together all ingredients except olive oil. Slowly drizzle in the olive oil, whisking to emulsify. This can also be done in a food processor.

In a large bowl, toss together the arugula, farro, mushrooms and mozzarella. Drizzle with the sherry vinaigrette. Season to taste. Serve warm or cold with any kind of rustic bread.