In a medium pot, bring 3 cups water and a large pinch of salt to a boil. Trim, halve, and core the fennel, then slice as thinly as possible. Dice the apricot. Halve, peel, and thinly slice the shallot. Halve the lemon

Add the wheat berries to the boiling water, then reduce heat to a simmer and cook for 35-40 minutes, until tender. Drain.

Marinate the fennel: in a large bowl, toss half the fennel with the juice of half a lemon. Season with salt and pepper.

Heat 1 teaspoon olive oil in a large pan over medium heat. Add the shallot to the pan and cook, tossing, 2-3 minutes, until softened. Add half the fennel to the pan and cook, tossing, 5-6 minutes, until very soft and beginning to caramelize. Season with salt and pepper. Stir the capers and apricots into the pan and cook 1-2 minutes, until apricots soften. Remove pan from heat.

While the wheat berries finishes cooking, dice the mozzarella. Thinly slice the basil leaves

Once the wheat berries are ready, toss it into the pan along with the mozzarella, basil, and 1 tablespoon olive oil. Season with salt and pepper.

Toss the arugula into the marinated fennel along with 2 teaspoons olive oil. Season with salt and pepper.

Divide the farro mixture between bowls and top with the arugula salad. Enjoy!