Goat Cheese and Vegetable Farro Salad Recipe

Ingredients

• 2 cups uncooked farro
• 4 1/2 cups water
• 1/2 teaspoon salt
• 1 medium yellow onion, cut into 8 wedges
• 3 bell peppers (red, orange or yellow), cut into chunks
• 1/2 lb fresh asparagus spears, trimmed
• 1 package (8 oz) baby portabella mushrooms
• 2 cups cherry tomatoes
• 1 tablespoon olive oil
• Salt
• freshly ground black pepper
• 5 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated lemon peel
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh cilantro
• 4 oz chèvre (goat) cheese, crumbled (1/2 cup)