Ingredients

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

Directions

In a medium saucepan, combine 4 cups of
water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is
almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about
10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for
2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green
beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a
small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt.
Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.