Cook the farro in plenty of lightly salted water for 20–30 minutes or as per the packet instructions. Drain and allow to cool to room temperature.
To make the vinaigrette, combine the vinegar, mustard, salt and lemon juice and then the oil. Do not emulsify.
Combine the herbs, peas, farro, cucumber, celery, shallot seasoning and 25ml vinaigrette.
Place the dressed salad in a bowl, coat with a fine grating of salted ricotta and serve.
Store excess vinaigrette in the fridge for up to 1 week.
