Farro Salad with Kale
Cook farro in a medium saucepan according to package directions (about 25 minutes), adding 1/4 tsp. salt to the cooking water. Drain the farro.Advertisement
Meanwhile, whisk together oil, vinegar, mustard, honey, garlic, pepper, and the remaining 1/4 tsp. salt in a large bowl. Add kale and massage gently until slightly wilted.
Add the farro, peas, carrots, and onion; toss to coat. Sprinkle with goat cheese. Serve warm or cover and refrigerate for up to 1 day.