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Spring Pea Farro Salad

Farro with snap peas, peas, arugula, pickled red onions, and goat cheese. Served with jammy eggs and a shallot dressing!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Olivia Lam

Ingredients

For the Shallot Vinaigrette:

  • 1 Small Shallot (finely chopped)
  • 1 tsp Dijon Mustard
  • ½ tbsp Honey
  • 1 ½ tbsp Lemon Juice
  • 1 tbsp Champagne Vinegar
  • ¼ cup Olive Oil
  • Pinch of Salt and Pepper

For the Salad:

  • 1 cup Dry Farro (3 cups cooked)
  • 4 Eggs
  • 1 ¼ cup Snap Peas (sliced on a bias)
  • ½ cup Frozen Peas (thawed)
  • ½ cup Pickled Red Onion
  • 3 cups Arugula
  • ½ cup Roughly Chopped Mint
  • 3-4 oz Merediths Goat Cheese or Regular Goat Cheese

Instructions

For the Shallot Vinaigrette:

  • Add all of the ingredients into a bowl. Mix until combined and emulsified. Season with salt and pepper to taste. Set aside.

For the Salad:

  • Cook the farro according to the package directions. Once cooked, Spread it on to a baking sheet lined with parchment paper. Place it in the fridge to chill.
  • Bring a small pot of water to a boil. Gently add in the eggs. Boil for 7 minutes. When the eggs finish cooking, submerge them in the bowl of ice water. Let them chill for 10 minutes before peeling the shell off. Set them aside.
  • When the farro has chilled, add it into a large bowl along with the snap peas, thawed peas, pickled red onion, arugula, and mint. Pour some of the shallot vinaigrette over top and toss the salad together until everything is evenly combined. Taste and add more dressing or salt and pepper if needed. Transfer the salad to your serving platter then crumble the goat cheese on top. Slice the eggs in half and nestle them into the salad. Season the eggs with salt and pepper. Enjoy!