Farro, Kale and Olive Salad

Preheat oven to 350F. Meanwhile, rinse the farro or wheat berries under running water. In a 4-quart saucepan add the farro, 3 cups of water and ¼ tsp salt. Bring to a boil, then turn down heat to simmer for 30 minutes, uncovered. Drain off excess water. Pour into mixing bowl and cool in the refrigerator for 30 minutes, stirring every 5 minutes or so as to cool it down quickly. Alternatively, add 3½ C water and wheat berries to a sauce pot, bring to a boil, turn down heat to simmer, cover and cook for 1 hour. Drain and cool in mixing bowl in fridge.Toast walnuts in preheated oven for 10 minutes. Cool then rough chop. Add to mixing bowl with farro or wheat berries.Slice the green olives in quarters and add to mixing bowl along with the chopped parsley.Destem the kale by removing the ribs. Roll all the leaves together and chiffonade into thin ¼" ribbons. Place the kale in a large bowl (separate from the other ingredients), pour 2 Tbs of dressing (see below) over the kale, set a timer for 2 minutes, and massage the kale. This technique tenderizes the leaves. Add to the mixing bowl with all the other ingredients.Add the feta to the mixing bowl.Combine all the ingredients, mixing throughly, adding dressing every few stirs until all the ingredients are throughly mixed. Taste for seasoning adjustment.Set a bowl of orange and lemon wedges along side the salad for juicing to enjoy extra citrus flavor.Store in a lidded container for up to three days.Add olive oil, zest, orange and lemon juice, mustard and salt to a small bowl. Whisk until emulsified.