Farro & Kale Salad

Farro & Kale Salad
Serves a bunch of people or stores for a week of lunches

1 lb. farro, cooked al dente
1 bunch kale, thinly chopped
1 lemon, zested and juiced
Extra virgin olive oil
1 cup dried fruit (I love blueberries for this)
1 bunch chopped parsley (okay to chop some of the stems!)
Cheese (pecorino or parmesan)

Place kale in a large bowl and pour hot farro over the top, this will soft the kale a bit. Season with lemon zest, juice, salt and enough olive oil to gently coat each grain. Add dried fruit, parsley and cheese. Serve hot or cold, as a side or entire meal in itself.