Asparagus Farro Salad with Harissa Vinaigrette Recipe

Ingredients

• 1/4 cup Zupan’s olive oil
• 1 Tbsp. harissa, or to taste, (it can be spicy so give it a taste before you commit)
• 1 teaspoon orange blossom honey
• 1/2 Lemon, zest and juice, plus more to taste
• 1/2 Tbsp. Zinfandel vinegar
• Salt and black pepper
• 16 oz. Farro, cooked to package instructions and chilled (I use veggie stock instead of water)
• 1 bunch asparagus (1/2-3/4lb), sliced raw
• 1/2 red onion, sliced thinly
• 1/2 cup crumbled feta
• 1/2 cup Italian parsley leaves, picked
• 1/4 cup mint, picked