1tablespoonwhite wine vinegarrice vinegar or fresh lemon juice
2cupscooled cooked farrocook according to package directions
1pintcherry or grape tomatoeshalved
5cupsbaby arugula leaves
In a small food processor combine the basil, tarragon, shallots, and salt and pepper. Add the olive oil, orange juice, and vinegar and blend until it is a thick dressing.
Place the farro in a large bowl, add the dressing and toss to combine well. Let sit at room temperature for an hour, if possible, or refrigerate for up to one day. Add the tomatoes and the arugula and toss to combine. Taste and add salt and pepper if necessary. Serve at room temperature.