Farro Salad with Grapes

3/4 cup uncooked farro
1/4 t. salt
2 cups water
3/4 cup red seedless grapes, halved
3/4 cup radicchio, chopped
1/2 cup celery, sliced
1/2 cup scallions, chopped
1 T. fresh tarragon, minced
1 T. extra-virgin olive oil
1 1/2 t. white wine vinegar
1 t. Dijon mustard
1 t. sugar
1/2 t. salt
1/4 t. pepper
1/4 cup feta cheese, crumbled

Combine farro, 1/4 t. of salt and water in a medium saucepan and bring to a boil over high heat; reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes. Drain well; cool slightly.

In a medium bowl, combine cooled farro, grapes, radicchio, celery and scallions.

In a small bowl, whisk together tarragon, oil, vinegar, mustard, sugar, salt and pepper.

Pour dressing over salad and toss to coat; garnish with cheese.

Yields about 3/4 cup per serving.