Meyer Lemon Scented Farro and Asparagus Salad

Ingredients

• •2 cups farro
• •1 cup peas
• •meyer lemon zest
• •7 tablespoons meyer lemon juice
• •1 bunch asparagus
• •3 tablespoons olive oil
• •2 shallots
• •1 cup crimini mushrooms
• •2 teaspoons herbs de provence
• •salt and pepper
• •¼ cup macadamia nuts
• •2 tablespoons citrus champagne vinegar
• •2 tablespoons vegetable stock
• •1 small garlic clove
• •½ tablespoon honey

Method

Adapted from foodista.com

1. 1Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about ½ hour and it turned out great!).
2. 2During the last few minutes of cooking, add in frozen peas.
3. 3Drain farro and peas.
4. 4Add in the lemon zest and juice.
5. 5Toss.
6. 6Meanwhile, cut asparagus into 3/5 inch pieces.
7. 7Steam until still crispy, but not hard.
8. 8Add to bowl of farro and peas.
9. 9On medium heat, heat 1 tablespoon olive oil In a large saute pan.
10. 10Add in sliced shallots.
11. 11Cook until soft.
12. 12Add sliced crimini mushrooms.
13. 13Saute until browned and soft.
14. 14Add to bowl with rest of salad.
15. 15Whisk together vinaigrette ingredients.
16. 16Serve in a bowl, drizzle vinaigrette on top.
17. 17Sprinkle macadamia nuts on top.