INGREDIENTS
1 3/4 cups
Arugula
1/4 cup
Chives, fresh
1/3 cup
Preserved lemon
1
Shallot
1 cup
Vegetable broth
2 tbsp
Lemon juice
1 cup
Farro, semi-pearled
1
Kosher salt and freshly-ground black pepper
1/4 cup
Olive oil, extra-virgin
1/2 cup
Pistachio nuts
3 oz
Feta cheese
1 cup
Water