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coarse salt and pepper
2 cups
semi-pearled farro
1
ancho chile
1
clove garlic, finely chopped
1
lemon, zested
2 tablespoons
champagne vinegar
1 teaspoon
dijon mustard
1/4cup
EVOO
1
cucumber, thinly sliced
2 cups
arugula
1 7 ouncejar
oil-packed tuna
1
shallot, thinly sliced
3 tablespoons
chopped fresh mint
1/2cup
crumbled goat cheese
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