This warm or cold salad is so good it needs absolutely nothing added or taken away. We have Gaby from What's Gaby Cooking to thank for this one, and now you do too. We'll be eating this dressing on literally everything all summer!

Green Bean + Farro Salad with Summer Herb Vinaigrette
1 pound green beans, ends trimmed
2 tablespoons olive oil
2-3 cloves garlic, minced
1 shallot, thinly sliced
1 tablespoon red pepper flakes (less if you don't want them spicy)
1 cup cooked Flourist Farro
1⁄2-1 cup feta, cut into small cubes or crumbled 
Kosher salt and freshly cracked black pepper to taste

For the Mint Basil Vinaigrette
1 shallot, roughly chopped
1 1/2 cups tightly packed fresh basil leaves
1⁄2 cup fresh mint, stems removed
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt

Bring a large pot of water to a boil. Add the green beans and cook for 2 minutes. Drain the green beans and set aside. In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans. Toss with cooked Flourist Farro and feta.

Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days. 

Drizzle the salad with a few tablespoons of the vinaigrette. Season with salt and pepper and serve as needed. It is delicious warm or cold.