Roasted Fennel and Farro Salad

Adapted from Melissa Clark

2 to 3 fennel bulbs, cut into ½-inch thick slices

Salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil, divided

1 cup farro

1 bay leaf

1 orange, zested and juiced

2 tablespoons red-wine vinegar, plus more to taste

1 tablespoon balsamic vinegar

Freshly ground black pepper

1½ cup mixed chopped fresh herbs, such as parsley, dill, cilantro and mint

½ cup coarsely chopped pitted green olives

¼ cup thinly sliced pitted dates

3 to 4 scallions, thinly sliced

½ cup toasted walnuts, coarsely chopped

⅓ cup crumbled goat cheese or feta (optional)

Preheat oven to 425°F. On a rimmed baking sheet, combine fennel, a large pinch of salt and black pepper, and 2 tablespoons olive oil. Toss to coat, then arrange in an even layer. Roast until fennel is golden brown and tender, 20 to 30 minutes, stirring halfway through.

Meanwhile, bring a medium pot of salted water to boil. Toast the dry farro grain in a cast iron skillet over medium heat until it just begins to smell nutty, 3 to 6 minutes. Transfer toasted farro to the boiling water and add the bay leaf. Cover and cook until tender, 20 to 40 minutes. Drain thoroughly, discarding bay leaf. Transfer farro to  a large bowl.

Add the orange zest and juice to the bowl with the warm farro, then stir in the remaining 4 tablespoons olive oil, red wine and balsamic vinegars, ½ teaspoon salt, and freshly ground black pepper. Stir in the roasted fennel, herbs, olives, dates and scallions. Right before serving, mix in the walnuts and goat cheese or feta, if using. Taste and add more salt and vinegar as needed!