8ouncesfresh mozzarella cheese, cut into small chunks
3tablespoonsolive oil, divided
2tender-sweet apples, such as Fuji or Honeycrisp, unpeeled and cut into 1/2-in.-chunks
2cupschicken, cooked and chopped (I used rotisserie)
DRESSING: 5 Tbsp. lemon juice
1large shallot, finely chopped
1/4cupextra-virgin olive oil
1. Make salad: Combine 1 qt. water, the farro, and 1 1/2 tsp. salt in a 3- to 4-qt. saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until farro is tender, 25 to 30 minutes. Drain farro and spread on a baking sheet to cool and dry at least 5 minutes. Transfer to a serving bowl, add parsley and thyme, and toss to combine.
2. Make dressing: In a small bowl, whisk together lemon juice, honey, shallot, and salt. Whisk in oil in a thin stream. Pour over farro mixture and toss well to coat.
3. Cut the cheese and apples and chicken into small chunks.
4. Mix together. Add the dressing; toss and serve.