Ingredients

• 1 ½ cups semi-pearled farro
• 12 ounces asparagus, trimmed, cut into 1 ½ inch lengths
• 1 8-ounce package sugar snap peas
• 12 ounces grape tomatoes, halved
• 1 cup pea shoots
• 2 cups arugula
• ½ cup salami
• ½ cup olive oil
• 1/4 cup lemon juice
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 tsp salt
• 1 tsp cracked black pepper

Directions

• Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
• Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain and shock in ice water bath, drain and add to farro with tomatoes, arugula, salami, and pea shoots. Whisk mustard, honey, and lemon juice in small bowl, slowly drizzle in olive oil while whisking until dressing emulsifies. Season dressing with salt and pepper. Add dressing to salad; toss to coat and serve.