Farro Salad with Arugula, Artichokes & Pistachios

1. In a small bowl, whisk together lemon juice, olive oil, and salt.
2. In a large bowl, combine cooked farro, arugula, mint leaves, basil, and chopped artichokes.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Add pistachios, pomegranate seeds (or dried cranberries), and crumbled goat cheese.
5. Toss lightly again to distribute the toppings without breaking the goat cheese.
6. Serve immediately or chill briefly before serving for flavors to meld.