Pepitashulled pumpkin seeds or pine nuts to sprinkle on top (optional)
Instructions
Cook the farro according to package directions, or follow the instructions here. Cool on a baking sheet.
In a large bowl, combine the sherry or red wine vinegar, olive oil shallots and Dijon, and season with salt and pepper. Add the cooled cooked farro and toss. Add the mushrooms, arugula, spinach and watermelon radishes, then toss again. Sprinkle with the pepitas or pine nuts if desired, and toss again, or toss at the table.