Trout Grain Bowl

3 tbsp olive oil

1 tbsp lemon juice

2 tsp grainy mustard

1 tsp honey

1/4 tsp salt

3 cups reserved cooked farro, from roasted trout (recipe link below)

1/2 fennel bulb, thinly sliced (about 2 cups)

1/2 cup fresh parsley, coarsely chopped

2 reserved trout fillets, from roasted trout (recipe link below), flaked

1/2 cup chopped walnuts, toasted