Farro and Heart of Palm Salad

Ingredients:

1-1/2 cups farro
1/2 fennel bulb, finely chopped
2 celery stalks, finely chopped
3 heads endive or chicory, roughly chopped
1 cup heart of palm, chopped
1/4 cup parsley, chopped
1/2 cup walnuts, toasted and chopped
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 teaspoon garlic powder
salt and pepper, to taste
3 tablespoons olive oil

Toss the salad ingredients together and the dressing ingredients together separately. Toss together and sprinkle with walnuts before serving.