Step 1: Roast the Vegetables

• Preheat the oven to 400°F (200°C).

• Line a baking sheet with foil. Add chopped asparagus and tomatoes.

• Toss with 1 tablespoon olive oil, spread evenly, and roast for 12–15 minutes or until vegetables are tender and slightly caramelized. Set aside to cool slightly.

Step 2: Cook the Farro

• In a medium saucepan, combine 1 cup farro, 2 cups water or stock, and salt (if using).

• Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes (or follow package directions).

• Once farro is tender, remove from heat and let sit, covered, for 5 minutes. Drain any excess liquid.

Step 3: Make the Vinaigrette

• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced shallot, herbes de Provence, and black pepper until emulsified.

Step 4: Assemble the Salad

• In a large serving bowl, combine cooked farro, roasted vegetables, and arugula.

• Drizzle with vinaigrette and toss to coat evenly.

• Gently fold in or top with torn burrata just before serving.