Rainbow Farro Salad with Blood Orange Vinaigrette

Name: Rainbow Farro Salad with Blood Orange Vinaigrette
Ingredients: 3/4 cup farro, cooked according to package instructions; 3 thick rainbow carrots, cut into 2-inch chunks; 1/2 small head radicchio, cut into wedges; 3 small Persian cucumbers; 3 medium radishes, trimmed; 3 ounces spicy greens such as arugula and watercress, rinsed and drained; crumbled feta cheese, for topping; 1/4 cup blood orange juice (fresh squeezed, if possible); 1 teaspoon orange zest; 1 medium shallot, finely chopped (1 tablespoon chopped); 1 tablespoon maple syrup or honey; 1 teaspoon dijon mustard; 1 teaspoon lemon juice; 1/4 cup extra virgin olive oil; salt and pepper, to taste