Springtime Farro Salad

Springtime Farro Salad



2 1/4 cups farro

7 cups water

1 bunch asparagus (about 1 1/2 cups, cut up)

1 cup snap peas, cut in pieces

1 14 oz. can artichoke hearts, drained

1/2 cup frozen lima beans, cooked

7 oz. jar red peppers, cut into pieces

1/2 cup scallions, cut into small pieces

1/4 cup parsley,minceed

1/2 cup hazelnuts, coarsely chopped

Kosher or sea salt

black pepper


dressing:

1/2 cup olive oil

1/3 cup white balsamic vinegar 

1/2 tsp. Dijon mustard

1/2 tsp. honey


Cook the farro in the water for about 15 minutes or until cooked. It should have some "bite" to it.

Drain excess water and let the farro cool. Cut the asparagus and snap peas into large pieces. In a pot of boiling, salted water, drop the lima beans and cook for five minutes. After the five minutes are up, drop the asparagus and snap peas into the water. Cook for about one or two minutes, then drain all the vegetables and rinse in cold water to stop the cooking process. Drain the artichoke hearts and rinse in cold water. Drain the red peppers and cut into chunks.

Mix the farro with all the vegetables, the parsley and the hazelnuts.

Mix all the ingredients for the dressing. Pour the dressing over all and season with a generous amount of salt and pepper. Adjust seasonings to taste.