Fall Farro Salad with Pomegranate, Walnut & Truffles

• extra virgin olive oil0.33333334 cup
• farro8 ounces
• parmesan into ribbons4 servings
• pomegranate1
• radicchio thinly1 small head
• salt and pepper4 servings
• truffle mushroom1
• vinegar2 tbsp
• walnuts4 ounces

Instructions

1. 1

   In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes.

2. 2

   Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)