Ingredients

Instructions

1. 1
   In a 1 ½-quart saucepan, cook the farro in the chicken broth, covered, for 20-30 minutes or until the farro is tender but chewy and the liquid is absorbed. Transfer to a salad bowl.
2. 2
   Meanwhile, in a medium bowl, whisk together orange juice, olive oil, orange zest, honey, mint leaves, salt, and pepper until smooth. Pour the dressing over the farro and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated. Serve cold.