Directions:

1. Tomato Shallot Vinaigrette: Core tomatoes, place into boiling water for 10 to 15 seconds or until skins began to peel. Immediately drain tomatoes and shock in ice water. Allow tomatoes to completely cool, peel, seed and medium dice tomatoes. Place shallots in a bowl. In a stock pot bring vinegar to a simmer, add sugar to dissolve. Remove from heat. Pour vinegar over shallots. Stir to combine. Add basil, olive oil, salt and pepper. Stir to combine. Marinate for 2 hours in refrigerator.
2. Farro Arugula Salad: In a bowl combine lemon juice, honey, vinegar, Dijon mustard, garlic, cumin and salt. While mixing, drizzle in olive oil to create an emulsion. Combine dressing with cooled farro, red and yellow peppers and arugula. Toss to evenly coat.
3. For Service: Heat oil in a skillet over medium high heat. Season cod with salt and pepper. Place cod in skillet, sear until lightly browned and crust develops approximately 2 to 4 minutes on each side. For each serving place 1/2 cup of arugula farro in the center of the plate. Place 1 fillet of cod on top of farro. Top with 1/4 cup vinaigrette.