Kale and Farro Salad

Ingredients:

• 1 cup rinsed farro grains
• 1 small bunch kale, finely shredded (stems removed)
• 1/2 cucumber, peeled and cut into 0.5 cm pieces
• 1/2 cup chopped walnuts
• 1/3 tbsp. olive oil, plus 2 tbsp. l.
• 1 small shallot, diced
• 2 sprigs of oregano
• 1 teaspoon coarse salt
• Juice of 1 large lemon
• Juice of 1 orange
• 1/2 cup dried cherries or 1 cup fresh pitted cherries, halved
• 110 gr. goat cheese

Preparation:

1. Place the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8-10 minutes. Cool completely on a small baking sheet.
2. Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the shallots. Cook, stirring frequently with a wooden spoon, until softened and fragrant, about 3 minutes.
   
   Add the farro and cook in olive oil, stirring frequently, for about 4 minutes. Reduce heat to medium and add 2 cups of water, oregano, and 1/2 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the farro is tender and cooked through, about 25 minutes. Remove the oregano sprigs and drain the farro.
3. In a large bowl, combine the lemon juice, orange juice, remaining 1/3 cup olive oil, and remaining 1/2 teaspoon salt. Add the warm farro and toss to combine. Add the kale, cherries, cucumber, and toasted walnuts. Toss to combine. Crumble in the goat cheese, toss gently, and serve.