Spring Greens, Farro and Beet Salad

In a large saucepan combine the farro, water and salt, and bring to a boil. Boil 5 minutes, then cover the pot with a lid and turn heat to low. Cook 50-60 minutes until the farro is soft and chewy. Set aside and let farro come to room temperature.

Once cool, combine the farro with greens, beets, pea shoots, sprouts, arils, oranges and cheese on a platter.

In a small jar combine the vinegar, oil, orange blossom water, salt and pepper. Screw the lid onto the jar and shake until the ingredients are combined. Serve alongside salad.