Layered is the new chopped! We've taken winter's best vegetables and gone vertical for this colorful salad. We love the tender-chewy farro, but it can be swapped out for your favorite whole grain, like brown rice or quinoa. Look for precooked and packaged beets in your grocery store's produce section.
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Cook the pine nuts, raisins, capers, 2 tablespoons of the oil and the garlic in a small skillet over medium-high heat, swirling frequently, until the pine nuts and garlic are toasted and light brown and the raisins are browned in spots, 4 to 6 minutes. Add 1 tablespoon of the vinegar, and cook until just reduced, about 30 seconds. Remove from the heat, and let cool.
Whisk the remaining 3 tablespoons vinegar, the shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the remaining 1/3 cup oil, whisking constantly, until blended into a vinaigrette.
Using a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the oranges, radicchio, farro, the remaining mesclun, the beets and blue cheese. Top with the pine nut mixture.
If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.