Meyer Lemon Scented Farro and Asparagus Salad

Ingredients

• •2 cups farro
• •1 cup peas
• •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
• •1 meyer lemon vinagirette
• •2 tablespoons citrus champagne vinegar
• •2 tablespoons vegetable stock
• •1 small garlic clove
• •½ tablespoon honey

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Method

From foodista.com — read the original

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 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.
2. 2Drain farro and peas.
3. 3Add in the lemon zest and juice and toss.
4. 4Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
5. 5Add to bowl of farro and peas.
6. 6On medium heat, heat 1 tablespoon olive oil In a large saut pan.
7. 7Add in sliced shallots and cook until soft.
8. 8Add sliced crimini mushrooms and saut until browned and soft.
9. 9Add to bowl with rest of salad.
10. 10Whisk together vinaigrette ingredients.
11. 11Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.