Mango, Farro and Spinach Salad with Pork skewers

This is a very refreshing salad that is full of flavor. It plays well with the earthy flavored pork. Serve without the skewers for light lunch or a late dinner.

3/4 c Farro (or wheat berries)
1/2 c finely chopped lemon balm
2 tbsp finely chopped fresh mint
3" fresh ginger, grated
3-4 tbsp Wild Mountain Apiaries Honey
pinch salt
1/4 c olive oil
1 lb frozen mango chunks

1 pkg of Gaia's Breath Spinach
Lemongrass oil
s/p

1 lb Wintergrass Pork
2 tbsp Ras el Hanout (http://thefoodshedutica.blogspot.com/search?q=ras+el+hanout)
1 egg
1/4 c bread crumbs


Rinse and sort the farro. Place in a pan and cover with cold water. Bring to a boil, reduce to a simmer, cover. Cook for 30-45 minutes.

In a large bowl combine lemon balm, mint, ginger, honey, oil and pinch of salt. When farro is tender, but with just a bite, drain. While still warm add the farro to flavored oil and stir well to combine. Once cooled, fold in the mango. Refrigerate for several hours, bring to room temperature at least one hour before serving.

Mix together the pork, Ras el Hanout, egg and bread crumb. Divide in 4 equal portions and form to skewers, squeezing tightly. Let stand in refrigerator for at least 30 minutes.

Preheat grill on high. Drizzle skewers is olive oil. Place on grill reduce heat to med/low. Cook for 5 minutes, carefully rotate and cook for another 7 minutes.

Place spinach in a large bowl, drizzle lightly with lemongrass oil. Season with s/p. Spread out on a platter, top with farro salad and skewers.