Confetti Garden Vegetable Farro Salad

For the Dressing

• 0.25 c red wine vinegar
• 2 tbsp robust, flavorful olive oil
• 2 tbsp coarse-grained dijon mustard
• 1 tbsp maple syrup
• 1 tbsp fresh thyme leaves
• Generous grind of salt and pepper
  

For the Salad

• 1 c uncooked farro
• Small zucchini
• Few carrots, ideally of different colors
• Half a small head of radicchio
• Couple bunches of miniature Champagne grapes
  
• Handful of fresh basil leaves
• Small handful of pine nuts

1. To make the dressing, combine all of the ingredients together and stir well. Give it a taste and adjust as you see fit.
2. Cook the farro. Bring a medium pot of water to a boil, salt the water generously, add the farro, and cook about 15 minutes until tender. Drain in a fine-mesh colander.
3. While the farro is cooking, use a box grater to grate the zucchini and carrots. I prefer to scoop the seeds out of the zucchini first, but either way is fine.
   
4. While the farro is still hot, put it in a large mixing bowl with half of the salad dressing and stir. This will help the farro absorb the flavors of the dressing. Set the other half of the dressing aside.
5. Also while the farro is still hot, add the grated veggies (zucchini and carrots) and give it all a good toss. Adding them to the hot farro will soften the veggies just a bit (without you having to bother with cooking them!).
6. Let the salad cool to room temperature, or put it in a sealed container in the fridge for later. You can do all of the above a up to a day in advance.
7. When you're ready to serve, cut the radicchio into thin ribbons and toss it into the salad.
8. Plate your salad on a platter or in a serving bowl. Garnish with grapes, fresh basil leaves, and pine nuts. Serve the remaining dressing on the side for drizzling on individual portions.