Preparation

• Preheat the oven to 400º F. Line a large, shallow pan with parchment. Spread carrots over the parchment in a single layer and drizzle with olive oil. Move the carrots around in the oil until coated and then spread in a single layer again. When the oven is hot enough, bake for 25-30 minutes. Every now and then, check on the carrots to ensure they are roasting and not burning. Remove from the oven and slightly cool.
• While the carrots are roasting, add 2 teaspoon olive oil, shallot and a pinch of salt to a medium saucepan. Sauté over low heat for 1-2 minutes or until shallot is soft. Add farro, and toast over medium-low heat—stirring constantly—for 2 minutes. Add broth, bring to a boil, cover and simmer over low heat for 30 minutes. Drain off all excess liquid, and then, set aside.
• In a high power blender, add olive oil for the dressing, fresh ginger, lemon juice, orange juice, and maple syrup. Blend on high until ginger is completely pulverized and indistinguishable.
• Add fresh dill to the blender, and pulse until it is broken down, but still looks like dill floating around in the dressing. Taste, and adjust seasonings (salt? maple syrup? lemon?).
• In a large mixing bowl, add the roasted carrots, farro and dressing together. Serve warm or cold.