Ingredients

• 2 cups cooked and cooled farro
• 1/2 fennel bulb, thinly shaved
• 3 celery stalks, thinly sliced
• 1/2 cup cooked and cooled quinoa
• 1/2 cup pomegranate seeds
• 1/4 cup pomegranate juice
• 1/4 cup fresh flat-leaf parsley leaves
• 3 Tbs. olive oil, plus more for drizzling
• 2 Tbs. fresh lemon juice
• 1 small shallot, minced
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground pepper, to taste