A hearty and tasty salad.

Farro Cherry and Walnut Salad

5 cups	water
1-1/2 cups	farro, uncooked
2 cups	frozen DOLE® Dark Sweet Cherries, partially thawed
2 tablespoons	fresh lemon juice
1 tablespoon	whole-grain Dijon mustard
1 tablespoon	honey
1/4 teaspoon	freshly ground black pepper
3 tablespoons	extra-virgin olive oil
1/2 cup	coarsely chopped walnuts, toasted
1/2 cup	baby arugula
1/2 cup	crumbled goat cheese

Bring water to boil. Add farro and 1/2 teaspoon salt to water and cook 15 minutes. Drain and allow to cool for 15 minutes.
Drain and slice cherries in half.
Whisk together lemon juice, mustard, honey, remaining salt, pepper, and olive oil in a bowl.
Add cherries, walnuts and arugula to farro. Drizzle with vinaigrette and toss gently to coat.
Garnish with crumbled goat cheese.