Farro Salad

I have found another great farro recipe!  This was really interesting with the addition of some roasted green onions, goat cheese, and a wonderful citrus parmesan dressing.

An additional plus is that you can prepare everything ahead of time and just toss it when you're ready.  I cooked the farro and split peas a day or two ahead and made a big batch (amounts listed below).  I keep the leftover farro, split peas, and peas in a container and when I'm ready for a snack, I simply toss this with some of the roasted onions, goat cheese, and chives and then dress the salad with the dressing.

FARRO SALAD

1 cup uncooked farro (cooked yields about 2 1/2 cups)
1 cup yellow split peas
3/4 cup frozen peas
Citrus Parmesan Vinaigrette (see below)
5 spring onions (trimmed, cut in half length-wise, toss in a bit of olive, sprinkled with a bit of salt and roasted on a baking sheet in a 350 degree oven, toss at 10 minutes, and check at another 10-15 minutes, or until crispy)
crumbled goat cheese
chopped chives

Farro:
Combine farro, a bit of salt, and cover with water in a large, heavy saucepan over medium heat.  Cover and simmer, stirring occasionally, until farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro.  Taste often as it is cooking, you want it to be toothsome and retain struction.  Remove from heat, drain any excess water, and set aside until ready to use.

Split Peas:
Bring about 2 cups of water to a boil in a saucepan, add split peas, and cook for 20-30 minutes, or until tender.  Drain, salt to taste, and set aside.

Citrus Parmesan Vinaigrette:
Zest and juice of one orange
1 chopped shallot
1/3 cup Parmesan cheese
1 Tbsp white wine vinegar
1/2 cup EVOO

For dressing:
Whisk all ingredients together.

For salad:
Combine farro, split peas, and peas (keep this separate until ready to toss the salad).  When ready, toss the mixture with the dressing and then top with roasted onions, goat cheese, and chives.