Sugar Snap Pea Grain Salad
1 cup farro
1 bunch asparagus, de-stemmed and chopped
2 cups of sugar snap peas
5 oz arugula
3-4 radishes, sliced thin
1/3 cup roasted almonds, crushed
2 oz. feta cheese, crumbled
1 teaspoon dijon mustard
½ cup olive oil
juice of 2 lemons
1 garlic clove, minced
1 tablespoon honey
salt and pepper
Cook farro in a saucepan of boiling salted water until tender (15-25 minutes). Drain well, spread out on a large baking tray and set aside to cool.
In a meanwhile,cook asparagus in a saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain, rinse with cold water and drain again.
Whisk together dijon, olive oil, lemon juice and sea salt in a small bowl.Add minced garlic, honey and stir very well.
Toss the farro, asparagus,sugar snap peas, arugula and radishes with the dressing. Sprinkle with almonds, feta cheese, salt and pepper and serve.