Warm Farro Salad with Fig-Pomegranate Vinaigrette

Ingredients

• 1 tbsp Olive Oil
• 2 each Shallots, medium, sliced
• 1 cup Farro, rinsed
• 2 quarts Vegetable Broth, unsalted
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 5 oz Greens (We used Watercress & Micro Arugula), sub with Frisee or Endive
• 3 each Red Beets, small, steamed, peeled, quartered
• 4 each Radishes (or sub with Watermelon Radishes), thinly sliced
• 3 tbsp Pistachios, rough chopped
• 4 oz Goat Cheese, crumbled
• 1/4  cup Figs, dried or fresh, sliced
• 1/4  cup Pomegranate Seeds
• 1/4 cup Pomegranate Juice, {Vinaigrette}
• 3 tbsp Fig Preserves, {Vinaigrette}
• 2 tbsp Apple Cider Vinegar, {Vinaigrette}
• 2 tsp Dijon Mustard , {Vinaigrette}
• .25 tsp Salt, {Vinaigrette}
• .25 tsp Pepper, {Vinaigrette}
• .25 cup Olive Oil, {Vinaigrette}
• 1/4 cup Pomegranate Seeds, {Vinaigrette}