farro nectarine salad w ginger pom vinaigrette

Ingredients For farro nectarine salad w ginger pom vinaigrette

• 4 Tbsp

  blood orange infused olive oil (or olive oil with a teaspoon or so of orange zest)
• 1 Tbsp

  pomegranate infused wine vinegar (both the ones i use are the "o" brand)
• 1/2 sm

  lemon, juiced
• 1 1/2 Tbsp

  fresh ginger, finely chopped
• 1 c

  cooked farro (i cook an entire package and freeze it in 1 cup portions
• 1/2 c

  roasted corn (i roast several ears of corn in season over a grill, then cut from the cob & freeze in 1 cup portions)
• 4 stalk

  celery stalks
• 1 sm

  zucchini
• 2

  rainbow carrots (average size - about thumb thickness at the top)
• 1/4 lg

  white onions
• 2 md

  nectarines
• 1/2 tsp

  pink himalayan sea salt, freshly ground
• 1/4 tsp

  pink peppercorns, freshly ground
• 6

  butter lettuce leaves