Leafy, Nutty, Farro Salad

This title sucks but I was at a loss. When in doubt, just call it like it is:)
Summer salads have a whole new meaning for me, now that I have gorgeous organic lettuce growing in my garden. I couldn’t join my gardener in planting this year due to Covid, so I delegated that from inside. I figured it would be the usual herbs and vegetables, but when I went to scavenge for mint I found beautiful, bountiful bunches of lettuce. I kept the leaves whole to showcase their fresh magnificence, when I made this salad for an outdoor corona approved crowd. I had five families over on Shabbat to celebrate our kids graduating. This salad was a huge hit. I stored the herbs and lettuce upright in vases of ice water. They stayed crisp overnight. I rinsed them just before usage so that water wouldn’t wilt it. I dried them in the salad spinner, then pat them with paper towels. The rest of the ingredients were found in my pantry. Overall, a truly winning marriage of greens, grains, nuts, and seeds. Feel free to lessen your measurements when serving less people. Those instructions panicked me as a new cook many years ago, but this is not an exact science; you can’t go wrong.

Ingredients:
6 cups of mixed greens
Two cups of farro prepared according to package directions. Make sure it has a drop of a bite to it.
A cup of chopped fresh mint
A cup of chopped fresh parsley
A cup each of toasted pumpkin seeds, sliced almonds, and roasted soybeans

Dressing:
3/4 cup each olive oil and fresh lemon juice
1 tbsp and a half Dijon mustard
2 tbsp of your favorite vinegar
1/3 cup chopped fresh dill
1 1/2 tsp salt
1/2 tsp pepper

Mix salad ingredients and toss gently. Whisk vinaigrette together and toss all to combine.