Summer Farro Salad with Lemon Vinaigrette

Lemon Vinaigrette1/2 cup olive oil3 tablespoons fresh lemon juice1 tablespoon minced shallot1 ½ teaspoons Dijon mustard1/2 teaspoon grated lemon peel1/2 teaspoon sugarsalt and pepper to taste

Salad10 ounces farro (about 1½ cups)4 cups water1/4 cups fresh parsley, finely minced2 large avocados, large dice1 large English cucumber, large dice2 large green onions, finely minced

Lemon Vinaigrette1. Put all ingredients into a blender or food processor, and blend until emulsified. Store in refrigerator, bring to room temperature before use.

Salad1. Place water and farro in a medium pot and bring to a boil over high heat. Once boiling, cover, reduce heat to medium-low and simmer for 20 minutes. Stir periodically. Add 1½ teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

2. Once farro is room temperature, add the remaining ingredients as well as 6 tablespoons of lemon vinaigrette. Toss to combine. Serve at room temperature.