Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

We received some farro with our Christmas goodies.  I've only used it once so far, just all by itself as a substitute for rice last time I had salmon.  It was tasty.  This recipe is from Epicurius http://www.epicurious.com/recipes/food/views/chicken-green-bean-corn-and-farro-salad-with-goat-cheese-354298

INGREDIENTS

1/2 cup semi-pearled farro or spelt berries (I used regular farro)

3 Tbsp olive oil, divided

8 oz skinless, boneless chicken breast halves

12 oz green beans, trimmed, cut into 1-1/2 inch pieces

2 cups fresh yellow corn kernels (I used thawed frozen corn)

3 green onions, thinly sliced

1 Tbsp minced fresh marjoram (I used 1 tsp dried)

1/2 tsp course kosher salt

2 Tbsp white wine vinegar

2 Tbsp minced shallot (I used red onion)

1 tsp Dijon mustard

4 oz goat cheese crumbles

COOKING INSTRUCTIONS

Cook farro in medium saucepan of boiling, salted water until just tender, 20-25 minutes.  Drain, cool.

Cook chicken (I poached mine, or salt & pepper chicken and cook in 1 Tbsp olive oil for about 8 minutes per side) and cut into 1/2-3/4 inch cubes.

Steam green beans, cool.  Mix with farro.  Add corn and green onions.  Make dressing (whisk together marjoram, salt, white wine vinegar, shallot/red onion, mustard, and 2 Tbsp olive oil; pour over salad; cover and chill.  Sprinkle with goat cheese when served.