Coarse or kosher salt and freshly ground pepperto taste
1cuphalved grape or cherry tomatoes
2cupsroughly chopped watercress
2cupsthinly sliced raw asparaguspeeled if necessary
1cupthinly sliced radishes
Combine the broth, farro, and salt in a saucepan over high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook for 30 minutes, or until al dente. Drain the farro, if there is excess both remaining, rinse with cool water, and transfer to a large bowl.
Meanwhile, whisk together the oil, vinegar, shallots, lemon juice, and parsley in a small bowl and season salt and pepper to taste. Add the tomatoes, watercress, asparagus and radishes to the farro. Pour the dressing over the salad, and toss to combine.
I have an apple balsamic vinegar that I got as a gift that is very thick and syrupy and has a lovely sweetness. I used it in this recipe and it was perfect.