Farro Salad with Radishes, Snap Peas, Olives, and Pecorino

Name: Farro Salad with Radishes, Snap Peas, Olives, and Pecorino
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)

www.kerrcellars.com

Directions Make the dressing Step 1 Whisk together olive oil, lemon juice, vinegar, salt, honey, and red pepper in a small bowl. Season with salt and red pepper

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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)