Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola

1. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro and stir. Boil for 5 minutes. Stir often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer. Continue to stir frequently until the farro is tender and the stock has been absorbed, about 60 minutes. Remove the farro from the heat, drain any excess liquid, and let it stand, covered, until ready to serve.
2. Thinly slice the celery and fennel with a mandoline.
3. Toast the pecans over medium-low heat in a dry skillet, roughly 2-3 minutes. Watch closely to ensure they don’t burn. Coarsely chop.
4. In a wide-mouthed jar, whisk together the dressing ingredients until emulsified.
5. Combine the cooked farro, celery, celery tops, fennel, pecans, raisins, Gorgonzola, parsley, and mint in a large serving bowl. Drizzle with the dressing and toss until coated. Enjoy immediately.

Dressing Ingredients:

• 1/3 cup olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/2 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1/2 shallot, finely diced
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly cracked pepper