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Categories:
lemons lemon juice olive oil shallots crimini mushrooms _____ vinaigrette vinegar vegetable stock olive oil garlic honey
Viewed: 43 - Published at: 5 years agoIngredients
- 2 cups Cooked Farro
- 1 cup Frozen Organic Peas
- 2 whole Meyer Lemons, Zested
- 3 Tablespoons Meyer Lemon Juice
- 1 bunch Asparagus
- 1 Tablespoon Olive Oil
- 2 whole Shallots, Sliced
- 1 cup Sliced Crimini Mushrooms
- 2 teaspoons Herbes De Provence
- 1/4 cups Chopped Macadamia Nuts
- _____
- FOR THE VINAIGRETTE:
- 1/4 cups Meyer Lemon Juice
- 2 Tablespoons Citrus Champagne Vinegar (or White Wine Vinegar)
- 2 Tablespoons Vegetable Stock
- 2 Tablespoons Olive Oil
- 1 whole Small Garlic Clove, Grated On A Microplane
- 1/2 Tablespoons Honey
Method
- 1. Cook farro according to package directions. (Note: my package said to soak it for 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 the frozen peas. Drain the farro and peas. Add in the lemon zest and juice and toss.
- 2. Meanwhile, cut the asparagus into 3/4 inch pieces and steam until still crispy, but not hard. Add to the bowl of farro and peas.
- 3. On medium heat, heat 1 tablespoon olive oil in a large saute pan. Add in sliced shallots and cook until soft. Add sliced crimini mushrooms and saute until browned and soft. Add to the bowl with the rest of the salad. Add seasonings, to taste.
- 4. Whisk together the vinaigrette ingredients.
- 5. Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.
