Spring Farro Salad
  1. Combine the shallot, dijon mustard, maple syrup, lemon zest & juice, olive oil, salt, and pepper in a small bowl. Whisk until emulsified.

  2. Layer the cooked farro, blanched sugar snap peas and arugula onto a large platter. Spoon ¾ of the dressing evenly over it and season with salt and black pepper. Toss well.

  3. Add the watermelon radish, cucumber, mint, almonds, and pecorino cheese, then top with the remaining dressing. Season again with salt and pepper to taste. Enjoy!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🥐Brunch🏞️Picnic🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 30m

Loading...