farro nectarine salad w ginger pom vinaigrette

Ingredients

• 4 tablespoons blood orange infused olive oil (or olive oil with a teaspoon or so of orange zest)
• 1 tablespoon pomegranate infused wine vinegar (both the ones i use are the "o" brand)
• 1/2 small lemon, juiced
• 1 1/2 tablespoons fresh ginger, finely chopped
• 1 cup cooked farro (i cook an entire package and freeze it in 1 cup portions
• 1/2 cup roasted corn (i roast several ears of corn in season over a grill, then cut from the cob & freeze in 1 cup portions)
• 4 stalks celery stalks
• 1 small zucchini
• 2 - rainbow carrots (average size - about thumb thickness at the top)
• 1/4 large white onions
• 2 medium nectarines
• 1/2 teaspoon pink himalayan sea salt, freshly ground
• 1/4 teaspoon pink peppercorns, freshly ground
• 6 - butter lettuce leaves