Mushroom, Farro and Fontina Salad

INGREDIENTS

• 1 1/2 cup cooked farro
• 3 tbsp olive oil
• 1 lb mushrooms, I used baby bellas, shitakes, and enoki mushrooms, chopped into pieces
• 2 cloves garlic
• 1/2 cup white wine
• 1/2 cup finely shredded fontina
• kosher salt and freshly cracked black pepper pepper to taste
• 2 scallions, chopped