Ingredients
4 teaspoons Dijon mustard
3 tablespoons white-wine vinegar
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined (about 24)
1 package (8.5 ounces) ready-to-eat farro (1 1/2 cups)
2 shallots, chopped (2/3 cup)
5 ounces power-greens or super-greens salad mix (10 cups)
1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges
3 ounces feta, drained and crumbled (3/4 cup)
Preparation
In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.
Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.
