Farro Chopped Salad with Orange Juice Vinaigrette

Ingredients

• 1 cup uncooked farro (or sub rice for a gluten-free option; cook according to package directions)
• Pinch of kosher salt
• 2 cups riced* vegetables (I like cauliflower and red cabbage.)
• 1 cups diced (like the size of a pea cucumber (leave peel on for thin-skinned varieties))
• ¼ fresh chives (finely chopped (mint would be nice, too))
• 1/3 cup finely chopped hazelnuts or walnuts (toasted and salted sunflower seeds are a good nut-free option)
• Other delicious additions are: cubed avocado
• Orange Juice Vinaigrette:
• ¼ cup 100% orange juice
• 1 Tablespoon white wine or champagne vinegar
• 1 small shallot (finely diced)
• 2 teaspoons coarse grain mustard
• ¾ teaspoon sea salt
• freshly ground black pepper to taste
• 2 Tablespoons unrefined (cold-pressed extra-virgin olive oil)

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