This a hearty, healthy, tasty salad.  A great make-ahead dish.

Ingredients:

Salad:
​2 cups cooked pearled farro
1/2 cup pitted prunes, halved
1 cup diced fennel
1/2 cup pistachios

Dressing:
1/4 cup orange juice
2 Tbsp. chopped fresh mint leaves
2 Tbsp. shallots
1 Tbsp white wine vinegar
1 tsp. honey
1/2 tsp. salt
1/4 cup neutral oil

Directions:

In a medium bowl, combine farro, prunes, fennel, and pistachios.  Stir to combine
In a separate small bowl, whisk together orange juice, parsley, mint, shallots, vinegar, honey, and salt.  Gradually add the oil while whisking, until emulsified.
Pour vinaigrette over the farro salad and gently toss until evenly coated.  
  (I would recommend pour 1/2 the vinaigrette when made and the other half when served)