• Fill a large saucepan about ⅔ full with water and bring it to a boil. Fill a medium bowl with ice and water and set aside. Add ½ lb green beans to the boiling water and cook for 4 minutes or until the beans are crisp-tender. Transfer the beans with a spider or slotted spoon to the ice water to immediately stop the cooking. Set aside.
• Add 1 cup farro to the water the beans were in and cook according to the time on the package directions. When the farro is cooked, transfer it to a fine-mesh sieve and drain all the water from the grains. Place the farro back in the same pan it was cooked in and set aside with the lid off to cool.
• Drain the green beans and blot them dry with a paper towel.
• Transfer to a large bowl. Add the cooled farro, ¼ cup red onion, 1 medium carrot, 8 ounces garbanzo beans, 1 medium ripe tomato, ¼ cup sun-dried tomatoes, ⅓ cup kalamata olives, 2 tablespoons capers and 6 ounces fresh mozzarella. Toss well to combine.

For Dressing:

• Combine 1 small shallot, 2 tablespoons dijon mustard, 1½ tablespoons red wine vinegar, ½ cup olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper, in a small bowl or glass measuring cup. Whisk until the dressing is emulsified. Stir in 2 tablespoons parsley. Pour the dressing over the salad and toss until well combined and fully dressed. Taste for seasoning and adjust as necessary.