"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
For the Dressing
Ingredients
- 1 shallot, minced
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- Zest and juice of 1 lemon
- 1/2 cup of Brightland Castelvetrano olive oil
- Salt and black pepper, to taste
Instructions
- 1 Combine the shallot, dijon mustard, maple syrup, lemon zest & juice, olive oil, salt, and pepper in a small bowl. Whisk until emulsified.
For the Salad
Ingredients
- 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
- 1 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.
- 2 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!
