Farro and Arugula Salad with Fennel, Avocado, Carrots & Fresh Dill

This is a must-try: probably one of my favorite salads ever.  We had something similar from Gialina and I tried to recreate it.  The farro makes it heartier than a green salad, perfect for a light meal.  I had this with vegan pepperoni pizza tonight, stoked for leftovers at lunch tomorrow.  Make the farro ahead of time so it has a chance to cool completely.

Watch Eating.  Be healthy.

1 cup uncooked farro
1 large handful arugula
1/8 cup chopped fresh dill
1/4 cup thinly sliced carrots
1 avocado, chopped
1 cup shaved fennel

Dressing
Juice of 1/2 lemon
1/8 cup EVOO
1/8 cup Rice Vinegar (or other light white vinegar)
1/2 teaspoon honey
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Cook farro according to package instructions (I like to use my rice cooker to make it simple), then transfer cooked farro to the refrigerator to cool.  Place dressing ingredients in a jar and shake.  Prep veggies and toss together with the cooled farro and dressing.  Serve immediately.

Serves 4 as a side dish, 2 as a meal.