Shrimp And Farro Salad

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1 cup semi-pearled farro

Water, to cook farro

Salt, for water

1/2 cup extra-virgin olive oil

Juice of 1 lemon

1/4 cup fresh mint leaves

2 tablespoons fresh parsley leaves

1 pound cooked shrimp, peeled and deveined

1 (15-ounce) can cannellini beans, drained and rinsed

1 large bunch watercress, washed well and stemmed

Kosher salt and freshly ground black pepper