Greek Baby Kale Salad with Farro

Farro:

• ¼ cup instant farro cooked per instructions
• sea salt to taste

Red Wine Vinaigrette:

• 2 tbsp olive oil
• 1 ½ tbsp red wine vinegar less if you want it less tangy
• 1 tsp Dijon mustard
• 2 tsp shallot finely diced
• 1 clove of garlic minced
• Sea Salt and Freshly Cracked Pepper to taste

Salad:

• 2 cups baby kale
• 2 cups baby spinach
• ¼ cucumber peeled & diced
• Handful kalamata olives halved
• Few grape tomatoes halved
• ¼ red bell pepper diced
• 1 tbsp toasted pine nuts
• feta cheese to taste