Wonderful Pistachios Summer Salad with Fresh Nectarines and Arugula

Salad:

• 3/4 cup Wonderful Pistachios No Shells Roasted & Salted, coarsely chopped
• 3/4 cup farro
• 1 cup low-sodium chicken or vegetable broth
• 1 cup water
• 4 cups chopped arugula
• 1 firm ripe nectarine, chopped
• 3 scallions, white and green parts, sliced
• 4 oz. crumbled feta cheese

Dressing:

• 1/4 cup extra-virgin olive oil
• juice from 1 lemon
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

1. In a pan, combine the farro, broth, and water. Bring to a boil, reduce the heat to simmer, cover, and cook for 25 minutes, until the farro is tender. Drain and rinse with cold water.
2. In a large bowl, toss the cooled farro, arugula, nectarine, and scallions.
3. In a small bowl, whisk the olive oil, lemon juice, thyme, salt, and pepper. Pour over the salad and toss to coat.
4. In a dry skillet, toast the Wonderful Pistachios over medium heat for 1 minute. Stir into the salad. Sprinkle the feta cheese over top before serving.