Prep: 1. Add farro to a pot and cover with 2 inches of water. Bring to a boil then cover and simmer over medium/low heat until tender, about 25 minutes. Drain and let cool about 10 minutes. 2. Mince/dice garlic and fennel. 3. Zest and juice lemon. Make: 1. Whisk oil, garlic, lemon zest and lemon juice. 2. Mix dressing with cooled farro and fennel; season with salt and pepper. 3. Just before serving, fold in arugula.
If you love citrus, double the lemon!