Smoked Salmon Salad With Spring Vegetables Gelson's

Ingredients

• For the salad:
• ¾ cup farro, rinsed
• Kosher salt, to taste
• 5 oz baby kale spring mix
• 2 ripe avocados, diced into ½” cubes
• 6 radishes, thinly sliced
• 6 oz sugar snap peas, thinly sliced on the diagonal
• 4 oz crumbled chèvre
• 6 oz smoked salmon, broken into bite-size pieces
• Gelson’s organic fresh dill fronds, for garnish
• Freshly ground Gelson’s black pepper, for garnish
• For the honey-Dijon vinaigrette:
• 3 Tbsp freshly squeezed lemon juice
• 2 tsp honey
• 1 ½ tsp Dijon mustard
• ¼ cup extra virgin olive oil
• Freshly ground Gelson’s black pepper, to taste
• 1 shallot, thinly sliced
• 2 Tbsp minced Gelson’s organic fresh dill