Artichoke Heart, Kale, and Farro Salad

Instructions

1. On stove top, in medium-sized saucepan, add farro to 6 cups of salted boiling water. Simmer on low as instructed on farro packaging (emmer can take 50 to 60 minutes, while einkorn may only take 20 to 25 minutes). Drain and set aside to cool. (Note: This step may be done up to 5 days in advance).
2. In a large saucepan over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Add sliced shallot and simmer on low until shallots are translucent, about 8 to 10 minutes. Add Italian herbs and a salt to taste. Saute for 2 minutes.
3. Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for 2 to 3 minutes, or until it’s slightly wilted but maintains its structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool.
4. Once kale mixture is cool, add cooked farro and mix in quartered artichoke hearts.
5. In a blender, combine all the dressing ingredients and blend until the dressing is smooth.
6. Toss dresssing with kale and farro about 10 minutes prior to serving and top the salad with feta cheese.