Warm Whole-Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino Recipe

Ingredients (10)

• 1 1/2 cups rye berries, wheat berries, spelt grains, or farro grains
• Kosher salt and freshly ground black pepper
• 1 medium bulb fennel, trimmed and cut into quarters
• 4 tablespoons extra-virgin olive oil, divided
• 1 small bunch arugula, cut into thick ribbons (about 3 cups)
• 2 tablespoons pitted chopped olives
• 1 1/2 ounces prosciutto, excess fat removed, sliced into thin ribbons (about 1/4 cup)
• 1 1/2 ounces pecorino or parmesan cheese, shaved into thin slices with a vegetable peeler (about 1/4 cup)
• 4 teaspoons juice and 1/2 teaspoon zest from 1 lemon
• 2 teaspoons whole grain or dijon mustard