Warm Farro Salad With Roasted Vegetables & Fontina

I found this recipe on the excellent food website, "The Kitchn". Recipe was inspired by a similar salad at Caffe Falai, NYC.

• Ready In: 50 mins
• Yields: 3 main dish servings

Ingredients

• 2  medium carrots, peeled and cut into small chunks
• 1  cup grape tomatoes
• 6 -8  cremini mushrooms, cut into small chunks
• 4  garlic cloves, peeled and quartered
• 1  small red onion, sliced
• 4  tablespoons olive oil, divided
• 1  teaspoon kosher salt
• 1⁄2 teaspoon pepper
• 1⁄2  of a small head radicchio, cored and sliced into chunks
• 1  cup  whole farro
• 2 -3  ounces Fontina cheese, cut into small cubes
• 1  small  handful of chopped parsley
• 1  tablespoon  balsamic vinegar

Directions

1. Preheat the oven to 400 degrees.
2. Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
3. Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
4. Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.