Farro Salad with Tuna, Arugula and White Beans

2 cups farro
1/2 t. salt
1 clove garlic,, minced
1 lemon, zested
2 T. champagne (or white wine) vinegar
1 t. Dijon mustard
1/4 cup extra-virgin olive oil
1 cucumber, thinly sliced (I used tiny pickling cucumbers)
2 cups arugula
1 6-oz. can tuna, flaked
1 15-oz. can white beans (I used cannellini), rinsed and drained
1 shallot, thinly sliced
3 T. fresh mint, chopped
1/2 cup crumbled goat cheese (I used feta)

In a large pot bring 5 cups water, 1/2 t. salt and farro to a boil. Reduce heat, cover and simmer until farro is tender, about 20 minutes. Drain, transfer to a serving bowl and refrigerate.

Meanwhile, whisk together garlic, lemon zest, vinegar and mustard. Slowly add olive oil, whisking until blended. Season with salt and pepper.

With a very sharp knife carefully cut away the white pith from the zested lemon. Cut out the segments and slice them into small pieces. Toss the lemon pieces with the farro, cucumber, arugula, tuna, beans, shallot and mint. Drizzle with the salad dressing and toss again. Top with the goat or feta cheese and serve.