This is a lovely, light salad that showcases spring vegetables. Adapted from The Honeysuckle Cookbook.

Ingredients

• sea or kosher salt
• 3/4 c farro
• 3 T lemon juice
• 3 T olive oil
• 1 T dijon mustard
• 1.5 T honey
• 1/2 t ground black pepper
• 6 oz snap peas (~ 2 cups)
• 1 bunch asparagus (~ 12 oz)
• 1/2 honeycrisp or pink lady apple (any super crunchy apple will do)
• 2 scallions, roughly chopped
• 2 T basil, roughly chopped
• 2 T mint, roughly chopped
• 2 T parsley, roughly chopped
• 1/2 c feta, crumbled
• 1/2 c toasted pistachios

Instructions

1. Combine 1.5 c water, 2 t salt, and farro in a medium saucepan. Bring to a boil over high heat, then lower to a simmer and cook, until farro is a bit chewy, 18-20 minutes.
2. When farro is done, drain and rinse with cold water, then drain again and set aside.
3. Combine olive oil, mustard, and honey in a small bowl, and whisk until combined.
4. Add lemon juice, 1 t salt, and pepper, then mix until combined – the dressing should form a smooth emulsion.
5. Bring a large pot of water to boil.
6. Fill a large bowl with water and ice.
7. When the water is boiling, add the asparagus and cook for 1 minute.
8. Then add the snap peas and cook for another minute.
9. Drain the vegetables and transfer to the ice bath – leave until cool, then drain.
10. In a large bowl, combine farro, snap peas, asparagus, apple slices, scallion, basil, mint, and parsley.
11. Toss with dressing, then add feta and pistachios and toss again.