Farro Salad with Arugula Artichokes & Pistachios

Ingredients

• 1 tablespoon lemon juice

• 1 tablespoon extra-virgin olive oil

• ¾ cup cooked farro

• 1 ½ cups packed baby arugula

• ¼ cup packed small fresh mint leaves

• 2 tablespoons thinly sliced fresh basil

• 1 14 oz canned whole artichoke heart (or 4 quarters), rinsed and chopped

• ⅛ teaspoon salt

• 2 tablespoons chopped salted dry-roasted pistachios

• 1 ½ tablespoons pomegranate seeds (arils) or dried cranberries

• ¾ ounce soft goat cheese, crumbled (2 Tbsp.)