Ingredients

The following ingredients have 4 Servings
  • 1 lemon vinaigrette recipe
  • 1/2 candied pecans recipe
  • 4 cups of cooked Farro
  • 1 cup of trimmed green beans
  • ½ bunch of asparagus (cut into 1" pieces)
  • 1 cup of spring peas
  • 12 ounces of spring mix lettuce
  • 6 hard boiled eggs (shelled and cut in half)
  • 1 bunch of cherry tomatoes
  • 2 thinly sliced radishes
  • 2 peeled (seeded and sliced avocados)
  • micro greens for garnish
  • sea salt and fresh cracked pepper to taste

Instruction

  • Start by preparing the lemon vinaigrette dressing and set it aside.
  • Make the candied pecans and then set them to the side.
  • Cook the farro according to the package, rinse it, and chill it.
  • Stir in the pecans and cook for another 2 to 3 minutes until the caramel sauce completely coats the pecans.
  • Par boil the green beans, asparagus, and peas in a large pot of boiling salted water. First, add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds.
  • Rinse and chill the vegetables immediately.
  • To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro green and serve alongside the vinaigrette.