1 teaspoon Dijon mustard

1/2 teaspoon salt

Pinch white pepper

To garnish:

5 or 6 yellow and red cherry tomatoes, halved

Fresh dill sprigs and chives

1. Cook the farro as directed on the bag. For whole wheat farro, soak the farro in a big bowl of cool water for at least 8 and up to 14 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander and then run under cool water to stop the cooking. Drain thoroughly and place in a serving bowl. Cool to room temperature.

2. Preheat oven to 275 F. Place the salmon on a lined baking sheet, and sprinkle lemon juice on top. Slow roast the salmon for about 22 minutes, depending upon how thick it is. Check to see the interior is just cooked through. Cool and remove the skin (if any) and brown part of the flesh and break it into 1 1/2-inch pieces. Refrigerate.

3. To make the dressing: In a small mixing bowl combine the lemon juice and mustard. Slowly whisk in the oil until it is emulsified. Add the salt and pepper, and taste for seasoning.

4. Combine the corn, herbs, cooled farro and 3/4 of the dressing in a serving bowl, and toss to combine. Taste for seasoning.

5. Just before serving, add the salmon and toss, making sure not to break up the salmon pieces. Taste for seasoning, and garnish with cherry tomato halves, dill sprigs and chives. Serve the remaining dressing on the side.

Advance preparation: This gets better if it sits for a day, so you may prepare it one day ahead and refrigerate until serving. Adjust the seasoning just before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)