Greek Baby Kale Salad with Farro

Farro:

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

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 garlic minced
• salt to taste, sea salt and freshly cracked
• black pepper to taste, sea salt and freshly cracked

Salad:

• 2 cups kale baby
• 2 cups baby spinach
• ¼ cucumber peeled & diced
• kalamata olives halved, handful
• tomato halved, grape variety, few
• ¼ red bell pepper diced
• 1 tbsp pine nuts toasted
• feta cheese to taste