Obelisk Farro, Arugula And Fennel Salad

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Washington Post


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1 1/2 cups farro (see TIP)

2 medium fennel bulbs, trimmed and cut into very thin slices (shaved at 1/8-inch setting on a mandoline)

1/4 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 pound arugula leaves, washed and patted dry

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