Farro, Feta & Pom Salad

An always appropriate grain salad that we've been making to great effect for over a decade. Very easy to make some swaps here to cater ingredient availability or guest needs — sub feta for ricotta salata, swap pom for supremed blood orange, cut the nuts or cheese altogether if you need to, add a sliced grilled chicken thigh on top — this is a flexible number. This should yield 4-8 servings depending on whether it's a side or main.

Ingredients:
3 cups cooked farro
1 cup pom seeds
1 cup toasted, chopped walnuts
.75 cup crumbled feta (any will do, we love a soft Bulgarian)
2 shallots, thinly sliced (or .5 red onion)
1 bunch mint, chopped
1 bunch flat leaf parsley, chopped

.5 cup olive oil
.25 cup lemon juice
.25 cup pomegranate molasses
salt + pepper

Combine all dry ingredients, toss with wet. Add oil, lemon juice, pomegranate molasses, salt and pepper to taste. Once this has been refrigerated overnight, I would suggest a bit more oil and probably salt to freshen it up — the farro tends to absorb a lot of liquid.