Summer Farro, Pole Bean & Tomato Salad

Pair with 2016 WALT “BlueJay” Anderson Valley Pinot Noir

1 1/2 cup Farro, cooked
2 cups Pole Beans (Blue Lake, Romano or Scarlet Runner), cut into 1 inch pieces, blanched and shocked
1 cup Sweet Cherry Tomatoes (Sun Gold, Sweet 100 or Black Pearl), sliced in half
1 tsp. Fresh Tarragon, minced
1 Tbsp. Whole Grain Dijon Mustard
1 Tbsp. Maple Syrup
2 Tbsp. Grapeseed Oil
2 Tbsp. Champagne Vinegar
1/8 tsp. Sea Salt, and more to taste
1/8 tsp. Freshly Ground Black Pepper, and more to taste
1/4 cup Toasted Almonds, coarsely chopped (optional)

1. Combine the farro, pole beans, tomatoes and tarragon in a medium size mixing bowl.

2. In a small mixing bowl whisk together the mustard, maple syrup, oil, vinegar, salt and pepper.  Add to the farro mixture, stirring well and adding additional salt and pepper as desired.

3. Serve immediately, garnished with the chopped toasted almonds or refrigerate in an airtight container for up to 2 days.

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