Vermont Creamery® Spring Farro Salad with Crème Fraiche Dressing and Spring Vegetables | Savory

Ingredients

• 2 cups farro
• 1 tsp fine sea salt
• 1 bunch (about 1 pound) golden fresh beets, peeled, cut into 1/2-inch thick wedges
• 2 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 2 tbsp Vermont Creamery® Crème Fraîche
• 1 lemon, for zest
• 3 tbsp fresh lemon juice
• 1 tbsp chopped fresh thyme
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 cup extra virgin olive oil
• 2 cup fresh or frozen green peas, thawed if frozen
• 4 red radishes, sliced paper thin
• 4 oz Vermont Creamery® Classic Goat Cheese Crumbles