Meyer Lemon Scented Farro and Asparagus Salad

Ingredients

• 2 cups farro cooked
• 1 cup peas frozen organic
• 2  lemon zest 
• 3 tablespoons meyer lemon juice 
• 1 bunch asparagus 
• 1 tablespoon olive oil 
• 2  shallots sliced
• 1 cup crimini mushrooms sliced
• 2 teaspoons herbs de provence 
• 6 servings salt and pepper 
• 0.3 cup macadamia nuts chopped
• 6 servings lemon zest 
• 0.3 cup meyer lemon juice 
• 2 tablespoons citrus champagne vinegar (or white wine vinegar)
• 2 tablespoons vegetable stock 
• 2 tablespoons olive oil 
• 1 small garlic clove grated
• 0.5 tablespoon honey 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.
2. Drain farro and peas.
3. Add in the lemon zest and juice and toss.
4. Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
5. Add to bowl of farro and peas.
6. On medium heat, heat 1 tablespoon olive oil In a large saut pan.
7. Add in sliced shallots and cook until soft.
8. Add sliced crimini mushrooms and saut until browned and soft.
9. Add to bowl with rest of salad.
10. Whisk together vinaigrette ingredients.
11. Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.