Arugula & Farro Salad

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I had this salad a few weeks ago at a friend's house for lunch and couldn't stop thinking about it. After a few days I made it myself and have since made it 2 more times. It is that delicious. It is the perfect early summer salad and can easily be served as a side dish or main course. You're going to want to make this. Recipe is adapted slightly and is served nightly at Charlie Bird, which I now want to visit ASAP.

INGREDIENTS
1 cup farro
1 cup apple cider
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
2 bay leaves
6 tablespoons good olive oil
3 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved
1/2 cup pistachio nuts, chopped
3 cups arugula leaves
1 cup basil and/or parsley leaves, torn
1 cup mint leaves
1 cup halved cherry tomatoes
1/3 cup thinly sliced radish
Flaky sea salt for finishing

In a medium saucepain, bring farro, apple cider, vinegar, salt, bay leaves, plus 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. Let farro cool, then discard the bay leaves.

In a large salad bowl whisk together the olive oil, lemon juice and a pinch of salt. Add the cooled farro, parmesan and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving gently fold in the arugula, fresh herbs, tomatos, radish, and flaky sea salt to taste. Serve and enjoy!