Warm Farro and Winter Greens Salad
Ingredients
- 4 teaspoons Dijon mustard
- 3 tablespoons white-wine vinegar
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground pepper
- 12 ounces large shrimp, peeled and deveined (about 24)
- 1 package (8.5 ounces) ready-to-eat farro (1 ½ cups)
- 2 shallots, chopped (⅔ cup)
- 5 ounces power-greens or super-greens salad mix (10 cups)
- 1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges
- 3 ounces feta, drained and crumbled (¾ cup)
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