INGREDIENTS
1 cup
Basil, tightly packed
3
Beets, medium red
1/2
Cucumber
1
large handfuls Greens
1
Orange, large seedless
1 tbsp
Shallot
1 tbsp
Lemon juice
1 cup
Farro, cooked
1/2 tsp
Salt
1/4 cup
Olive oil
1 tbsp
Red wine vinegar
1 tbsp
Rice vinegar
1/3 cup
Hazelnuts, toasted
1/4 cup
Feta