"A vibrant salad to welcome you to spring: hearty farro with vibrant green sugar snap peas, arugula, thinly sliced cucumber, and watermelon radish, topped with mint, creamy grated pecorino cheese, toasted almonds, and a delicious vinaigrette made with Castelvetrano Olive Oil. This salad is perfect for a spring gathering, travels well, and gets better with time as the dressing melds." - Noreen Wasti
2 cups dry farro, cooked according to directions on the package
8 ounces sugar snap peas, blanched and drained
2 cups arugula
1 watermelon radish, thinly sliced using a mandolin
1 Persian cucumber, thinly sliced using a mandolin
A handful of fresh mint leaves
1/3 cup toasted sliced almonds
1/2 cup grated pecorino cheese
Salt and black pepper, to taste
Instructions
Combine the shallot, dijon mustard, maple syrup, lemon zest & juice, olive oil, salt, and pepper in a small bowl. Whisk until emulsified.
Layer the cooked farro, blanched sugar snap peas and arugula onto a large platter. Spoon 3/4 of the dressing evenly over it and season with salt and black pepper. Toss well.
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!
