2 cups baby arugula

1/4 grilled chicken (cut in cubes)

1 pint farro (cooked and cooled)

1/4 cup sautéed spinach

1/4 cup fennel salad

1/4 cup roasted tomatoes

1/4 cup grilled artichoke

1/4 cup Castelvetrano olives

1/4 cup gigante marinated beans

1/4 cup extra virgin olive oil

1 tablespoon whole grain mustard

2 tablespoons lemon juice

1/2 teaspoon salt

Pinch black pepper

1. Start by preparing the dressing by adding mustard, lemon juice, salt and pepper to a bowl and whisk until all are blended.

2. Add the oil a little at a time while whisking vigorously to emulsify the dressing. And set aside.

3. Place the arugula on the bottom of a plate or bowl.

4. Place the farro in the center of the dish on top of the arugula.

5. Place the rest of the ingredients on top of the arugula, making sure to place them separately in bundles.

6. Drizzle with your desired amount of dressing.