Farro Salad with Radishes, Snap Peas, Olives, and Pecorino - Kerr Cellars

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons fresh Meyer lemon juice
• 2 teaspoons apple cider vinegar
• 1 1/4 teaspoons fine sea salt, plus more to taste
• 1/2 teaspoon honey
• 1/4 teaspoon crushed red pepper, plus more to taste
• 4 cups water
• 1 cup uncooked pearled farro
• 3/4 teaspoon fine sea salt, plus more to taste
• 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
• 4 small carrots, thinly sliced
• 1 cup fresh sugar snap peas, thinly sliced on an angle
• 1/2 cup pitted Castelvetrano olives, roughly chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)