Farro & Veggie Salad w/ Goat Cheese
Adapted from Bon Appetit, August 2009; Serves 4

This is a great weeknight meal. You can even prepare the salad in advance since it's served cold. And in a pinch, I'm sure a pre-cooked rotisserie chicken would be just fine :)

ingredients
1/2 cup semi-pearled farro
3 T EVOO, divided
8 oz boneless, skinless, chicken breasts
12 oz green beans, trimmed and cut to 1 1/2" pieces
2 cups fresh yellow corn kernels (~2 ears corn)
3 green onions, thinly sliced (~3/4 c)
1/2 c carrot, thinly sliced
1 T minced fresh marjoram
1/2 t kosher salt
2 T white wine vinegar
2 T minced shallot
1 t Dijon mustard
2 oz fresh goat cheese, crumbled

instructions
Cook farro in medium saucepan of boiling water until just tender, 20-25 minutes. Drain; cool.

Meanwhile, heat 1 T oil in medium skillet over med-hi. Add chicken and cook until golden brown, about 8 minutes. You can also grill the chicken, which is what I did for extra flavor. Cool and cut into 1/2" to 3/4" cubes. Cook green beans in saucepan of boiling salted water about 4 minutes and drain, rinsing with cold water. Pat dry.

Mix farro, chicken, and green beans in large bowl. Add corn, green onions, carrot.

Combine remaining 2 T oil, marjoram, 1/2 t salt in small bowl. Press w/ back of spoon to release flavor from marjoram. Whisk in vinegar, shallot, mustard. Pour over salad in bowl and toss to coat. Season w/ s&p.