Meyer Lemon Scented Farro and Asparagus Salad

Name: Meyer Lemon Scented Farro and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 cup Farro (2 cups cooked farro); 1 cup Green Peas (1 cup frozen organic peas); 2 pieces Lemon (Zest of 2 meyer lemons + MEYER LEMON VINAGIRETTE); 3 tbsp Meyer Lemon Juice (3 tablespoons meyer lemon juice + 1/4 cup meyer lemon juice); 1 bunch Asparagus (1 bunch asparagus); 3 tbsp Olive Oil (1 tablespoon olive oil + 2 tablespoons olive oil); 2 pieces Shallots (2 shallots, sliced); 1 cup Mushrooms (1 cup sliced crimini mushrooms); 2 tsp Herbes De Provence (2 teaspoons herbs de provence); 0 pieces Salt and Pepper (Salt and pepper); ¼ cup Macadamia Nuts (1/4 cup chopped macadamia nuts); 2 tbsp Vinegar (2 tablespoons citrus champagne vinegar (or white wine vinegar)); 2 tbsp Vegetable Stock (2 tablespoons vegetable stock); 1 piece Garlic (1 small garlic clove, grated on a microplane); ½ tbsp Honey (1/2 tablespoon honey)

45 minMediterranean

Servings6

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Dairy Free
Pescatarian

Ingredients

For 6 servings

Farro2 cup · 2 cups cooked farro
Green Peas1 cup · 1 cup frozen organic peas
Lemon2 pieces · Zest of 2 meyer lemons + MEYER LEMON VINAGIRETTE
Meyer Lemon Juice3 tbsp · 3 tablespoons meyer lemon juice + 1/4 cup meyer lemon juice
Asparagus1 bunch · 1 bunch asparagus
Olive Oil3 tbsp · 1 tablespoon olive oil + 2 tablespoons olive oil
Shallots2 pieces · 2 shallots, sliced
Mushrooms1 cup · 1 cup sliced crimini mushrooms
Herbes De Provence2 tsp · 2 teaspoons herbs de provence
Salt and Pepper0 pieces · Salt and pepper
Macadamia Nuts¼ cup · 1/4 cup chopped macadamia nuts
Vinegar2 tbsp · 2 tablespoons citrus champagne vinegar (or white wine vinegar)
Vegetable Stock2 tbsp · 2 tablespoons vegetable stock
Garlic1 piece · 1 small garlic clove, grated on a microplane
Honey½ tbsp · 1/2 tablespoon honey

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Steps

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