I first made farro after a visit to the Italian market with my mom. I picked up a package of Umbrian Pearled Barley and set it aside to make later in the week. My mom loves farro, and any salad made with grain. The type you might find in the deli case or alongside a panini. However, I'm content eating this all by itself.

My mom and I had thrown around the idea of making a big batch of something like pasta salad or farro so that we would have something for lunch all week long. I wanted something hearty, with dried fruits and nuts, while also being savory and earthy with a bit of green. I went with ingredients I really loved: some dried cranberries, toasted pecans, caramelized shallots, arugula, and lemon.

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