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

Ingredients

• 0.5 teaspoon kosher salt 
• 2 cups ears corn fresh yellow (cut from 2 to 3 ears of corn)
• 1 teaspoon dijon mustard 
• 1 tablespoon marjoram fresh minced
• 1.3 cups goat cheese fresh crumbled
• 12 ounces green beans trimmed cut into 1 1/2-inch pieces
• 0.8 cup spring onion thinly sliced
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 2 tablespoons shallots minced
• 8 ounces chicken breast halves boneless skinless
• 0.5 cup farro 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• kitchen towels

Directions

1. Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes.
2. Drain; cool.
3. Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
4. Sprinkle chicken with salt and pepper.
5. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inchcubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes.
6. Drain. Rinse under coldwater to cool; drain.
7. Transfer beans to kitchen towel; pat dry.
8. Mix farro, chicken, and green beans in large bowl; add corn and green onions.
9. Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor.
10. Whisk in vinegar, shallot, and mustard.
11. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
12. Divide chilled or room-temperature salad among plates.
13. Sprinkle withgoat cheese.
14. * Available at specialty foods stores, natural foods stores, and Italian markets.