1clarge green olivespitted and crushed or roughly chopped
1/2cfresh dill roughly chopped
salt and pepper
Remove stalks and fronds from the fennel bulb. Cut the bulb in half and thinly slice on a mandoline. If you don't have a mandoline just use a knife and make the slices as think as possible. Do the same with the shallot.
Make the dressing: whisk together the dijon mustard and lemon juice. While whisking slowly stream in the olive oil. Whisk continuously until emulsified. Season with salt and pepper.
In a large bowl toss together the dressing, sliced fennel, shallot, cooked farro, olives, radicchio, dill, and feta cheese. Season with salt and pepper and serve or store.
Farro salad will last in the refrigerator for up to four days. It actually makes a great option for meal prep. Serve with grilled chicken or steak for a complete meal!