Spring Vegetable Bowl

This is adapted from an idea I saw in a Cooking Light magazine, and based on what was in season at my farmer's market this spring. Basically, grab some fresh veggies from the market, cook some farro, and top with fresh goat cheese. And it's springtime in a bowl.

Spring Vegetable Bowl

• 3 cups Arugula
• 3 beets, peeled and thinly sliced
• 1 1/2 cups small cauliflower florets
• 1 cup snap peas or snow peas thinly sliced on the bias
• 3 carrots, cut in half length wise, then thinly sliced AND SAVE THE CARROT TOPS 
• 3 stalks celery thinly sliced on the bias
• 1/4 cup sherry vinegar (divided)
• 1 tablespoon olive oil, plus one teaspoon 
• Salt and pepper to taste
• 2 oz goat cheese crumbled 
• 1 and half cups Farro

1. Cook Farro by combining 1 and half cups with three cups water and bringing to a boil then simmering for about 20 minutes. You may have to drain it, it doesn't absorb all the water. 
2. After cooking the Farro  toss it with 2 tablespoon sherry vinegar and one teaspoon olive oil, plus a little salt and pepper while it's still hot. 
3. While the farro is cooking heat the tablespoon of oil in a skillet. 
4. Toss in your cauliflower, carrots, celery and beets. Season with salt and pepper. 
5. Saute for about 10 minutes until veggies are warm but still crisp. Deglaze pan with the rest of the sherry vinegar and stir for about 3 minutes. 
6. To build a bowl, put arugula down in a bowl, then top with grains, some veggie mixture, a sprinkle of goat cheese and then top with the sliced snow peas and minced carrot tops.