Farro Salad with Brussels Sprouts, Bacon, and Berries

In a medium pot, bring 3 cups of heavily salted water to a boil. Add farro, cover and simmer for 12-15 minutes, or until al dente.

In a medium skillet, cook bacon until crispy, about 3 minutes on each side. Remove bacon and transfer to a paper towel to, leaving bacon drippings in pan. Once cooled, chop bacon into coarse pieces. Add Brussels sprouts to pan with the bacon drippings and cook over medium heat until slightly browned and crispy, about 6 minutes. Transfer sprouts to a large bowl and top with bacon pieces.

In a small bowl, whisk together olive oil, honey, lime juice, and salt.

Add farro, blueberries, strawberries, mint, and basil to bowl with Brussels sprouts and bacon. Toss with oil mixture. Top with goat cheese and serve immediately, or refrigerate and serve chilled.