Grilled Eggplant and Farro Salad

1 1/2 cups pearled farro (I get mine at Costco)
3 Japanese (baby) eggplants, halved lengthwise
1 small red onion, thickly sliced
1/2 pint grape tomatoes, sliced in half
1/4 cup chopped fresh dill
Sherry Vinaigrette

Cook farro according to package directions, or cook in a large pot of boiling salted water until just tender, about 15 minutes. Drain well in a colander.

Heat grill; brush eggplant and onion with olive oil and sprinkle with salt and pepper. Grill for 3 to 4 minutes per side until lightly browned and remove from grill. Allow to slightly cool and then slice into 1-inch chunks.

Combine farro, eggplant, onion, tomatoes and chopped dill in a large serving bowl. Add sherry vinaigrette and stir to combime. Garnish with additional dill.

*Good sherry vinegar comes from Spain. I get the De Soto brand at Williams Sonoma. You can also use red wine vinegar or, as Flay suggests, balsamic.

Sherry Vinaigrette

1/2 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 t. Dijon mustard
1/4 t. kosher salt
1/4 t. pepper
2 T. chopped fresh dill
1/2 cup olive oil

Combine all ingredients in a salad shaker and shake.