Omit the cheese and this is vegan. Meyer lemons infuse this salad with yummy fragrant flavor.
|1 lb||asparagus (ends snapped off, and sliced into 2" pieces)|
|1⁄4 c||olive oil (plus 2 tablespoons, seperated)|
|1 c||almonds (sliced, toasted)|
|4 oz||goat cheese (chilled and crumbled)|
|2||Meyer lemons (zested and juiced - substitute regular lemons if Meyers are unavailable)|
|1 T||walnut oil|
Bring a large saucepan of salted water to a boil. Stir in the farro and cook until tender, stirring occasionally, about 20 minutes. Drain well, place in a large bowl, and set aside.
In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the asparagus in a single layer, and cook until crisp-tender, about 1-2 minutes. Drain and add to the bowl of farro.
Add the almonds, goat cheese, and lemon zest to the farro and asparagus.
In a small bowl, whisk together the Meyer lemon juice with the remaining 1/4 cup of olive oil and walnut oil. Add salt and pepper to taste. Pour over the salad and toss. Taste, and adjust the seasonings as necessary.
Serve at room temperature. This will keep well in the fridge, but the flavors will intensify.
If Meyer lemons aren't available, regular lemons are fine.