Farro and Arugula Salad with Crispy Shallots

I'm always most creative when I don't mean to be. Came back from a trip and my friend happened to leave arugula in my fridge. I've wanted to make an arugala salad with crispy onions (like the French's ones) for a while now after I was inspired at a Ramen restaurant, so today was the day. I used ALMOND MILK to soak the onions before dipping them in flour, but you're supposed to use buttermilk. At this point, I'd say any milk could work. I also crisped up some prosciutto in oil, added goat cheese and grapes (an amazing complement to the salty prosciutto and onions), and dressed with an apple cider vinegar, dijon mustard, and maple syrup vinaigrette. It. was. so. good. The sweet + salty and all the different textures blend perfectly. I'm not going to recommend exact quantities of ingredients in this recipe because you can adjust as you please - if you love grapes, add more, don't like goat cheese? don't include. Vegetarian, skip the prosciutto. ETC. This salad can be anything: a full dinner, a full lunch, a side dish!, a dish to bring to a party, UP TO YOU! Make it as you please.