Salad

1. Cook farro according to package directions - because farro comes in many different forms, it's best to use the instructions on packaging. I do prefer the boiling method so choose that option so you can also blanche your asparagus and broccoli.
   • 2 cups dry farro - cook according to package instructions
2. While your farro is cooking, prepare your vegetables and place in large bowl - set your asparagus and broccoli aside to blanche in your boiling water. Add your feta cheese and sun-dried tomatoes to your bowl as well.
   • 1 head broccoli, about 2 cups trimmed and cut into small pieces
   • 1/2 pound (8oz) or half a bunch of asparagus, ends trimmed and cut into thirds
   • 2 fennel bulbs, sliced thin
   • 3-4 radishes, sliced thin
   • 5-6 scallions, sliced thin - greens and whites
   • 1/2 cup sun-dried tomatoes, in oil
   • 1 cup crumbled feta
3. The last 2 minutes of your farro cooking, place your trimmed and cut broccoli and asparagus into the boiling water. This will allow the greens to blanche (cook quickly). Once your farro is done - drain the farro and greens together and run under cold water. The cold water will stop the veggies from cooking and keep their crispness and bright green color. You can then spread onto a tray to allow to cool completely. 
4. Once cooled, add to your bowl with other veggies, feta cheese and sun-dried tomatoes.
5. Pour your dressing  and mix well until fully combined. Adjust salt and add fresh ground black pepper. Enjoy!

Dressing

1. In the bowl of a food processor or blender, place your arugula, mint, walnuts, scallions, garlic and lemon zest and blend together.
   • 2 cups packed fresh arugula
   • 1 cup lightly packed fresh mint leaves
   • 1/4 cup walnuts, or any nut
   • 5 green onions, ends trimmed
   • 4 large cloves of garlic
   • zest of 3 lemons
2. Add your remaining ingredients until a smooth light green dressing forms.
   • 1/3 cup lemon juice, 2-3 lemons juiced
   • 3/4 cup olive oil
   • 2 Tablespoons honey
   • 1/2 cup feta cheese
   • 2 teaspoons kosher salt, half for table salt
   • 2 teaspoons black pepper
3. Taste and add any additional salt or lemon to taste.
4. Pour over your farro salad and mix well until fully combined. Adjust salt and add fresh ground black pepper. Enjoy!