For Salad

3 cups farro, cooked in salted water, yielding 6 cups

½ cup dried cranberries

½ cup dried apricot — diced ¼”

½ cup golden raisins

½ cup pinenuts — toasted

1 ½ cups garbanzo beans, cooked

1 cup cinnamon citrus vinaigrette (see below)

½ cup fresh mint, chopped

For Cinnamon Citrus Vinaigrette

¼ cup lemon juice

2 fluid ounces orange juice

⅜ Tbsp cinnamon

¾ Tbsp orange zest, blanched

⅜ Tbsp lemon zest

⅝ fluid ounce honey

8 ⅜ fluid ounces olive oil

⅜ tsp. salt