½ cup semi-pearled farro or spelt berries
3 tablespoons extra-virgin olive oil
8 ounces skinless boneless chicken breast
12 ounces green beans, trimmed
2 ears of corn boiled for 3 minutes and cut off cob
3 green onions, thinly sliced
1 tablespoon minced marjoram
½ teaspoon salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 tablespoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 ¼ cups)
Cook farro in medium saucepan of boiling salted water until just tender, 20-25 min. Drain, cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet, cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into ½ to ¾ inch cubes. Cook green beans in large saucepan of boiling water until crisp/tender, about 4 minutes. Cool, drain. Rinse under cold water to cool, drain. Transfer beans to kitchen towel, pat dry.
Mix farro, chicken, and green beans in large bowl. Add corn and green onions. Combine remaining 2 teaspoons oil, marjoram, and ½ teaspoon salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl, toss to coat. Season to taste with salt and pepper. Cover and chill. Sprinkle with goat cheese. Serves 4.