Spring Farro Salad with Asparagus and Meyer Lemon Vinaigrette
1meyer lemonzested and juiced
1 1/2tablespoonsextra-virgin olive oil
1teaspoonfresh thymeor 1/2 teaspoon dried thyme
1/2cracked black pepper
2tablespoonsfreshly grated parmesan
Rinse the farro and bring the water to a boil. Add the farro and let simmer for 15 minutes until most of the water has left the surface, then add in the diced asparagus and peas on top to let them steam. Finish cooking the farro, about another 5-10 minutes.
In a small bowl, combine the meyer lemon juice, olive oil, thyme, salt and pepper. Whisk together well, then pour into the cooked farro and vegetables along with the lemon zest and grated parmesan. Stir well and serve.
Recipe from Sip + Spice | Spring Farro Salad with Asparagus and Meyer Lemon Vinaigrette - http://sipandspice.com/spring-farro-salad-with-asparagus-and-meyer-lemon-vinaigrette/