Photo: California Milk Advisory Board

From: Il Cane Rosso, San Francisco. Yield: 24 ¾-cup servings.

Vinaigrette:
1½ cups extra virgin olive oil
1½ cups champagne vinegar
¾ cup freshly squeezed lemon juice
¾ cup finely chopped mint
¾ cup thinly sliced scallion, white and light green portion
2 Tbsp. Dijon mustard

Salad:
12 cups cooked farro, room temperature
6 cups cooked ½” beet pieces
to taste, kosher salt and freshly ground black pepper
6 cups arugula or mustard greens
1½ cups fromage blanc or whole-milk feta cheese

Whisk together the vinaigrette ingredients. Put farro and cooked beet pieces into a hotel pan, pour vinaigrette over the top and stir to coat. Let sit for 30 minutes. Season to taste with salt and pepper. (Salad is best the day it is made.) Just before serving, fold in arugula. Garnish top with dollops of fromage blanc or crumbles of feta cheese.