Farro Salad

In a saucepan, combine the farro, broth, salt, and bay leaf. Bring to a boil, then simmer, stirring occasionally, until tender and no broth remains, about 30–40 minutes. Transfer to a bowl to cool.

Meanwhile, combine the oil and shallots in a small saucepan over medium heat. When bubbling, reduce to medium-low and cook, stirring, until golden and crisp, 15 to 20 minutes.

Remove the shallots with a slotted spoon onto a paper-towel-lined plate and season with salt. Let the oil cool.

Make the dressing: whisk the cooled oil with the vinegar, mustard, and honey; season with salt and pepper.

Assemble: combine the farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle with dressing and toss to coat.