Recipe from: Bronson Hospital RD's

Ingredients:

Salad
1 cup uncooked farro
2 1/2 cups water
6 spring vegetables (radish, turnip, etc.)*
1/2 lb asparagus
12 cups chard

Dressing
2 tsp grated lemon peel
1 tbsp lemon juice
2 tsp dijon mustard
2 tbsp red wine vinegar
salt and black pepper to taste

*Save the tops! They are edible and can be used in salads too. 

Directions:

1. Rinse farro under cold water. In a 2-quart saucepan, mix in water and farro. Heat to boiling over medium heat. Reduce heat, cover and simmer 20-35 minutes or until tender. Drain, if necessary, and set aside.
2. Heat oil in a large skillet over medium-high heat. Add chopped asparagus; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. Add spring vegetable of choice for the last 5 minutes. 
3. In a small bowl, mix dressing ingredients.
4. To serve, toss farro and chard in 3 tbsp of the dressing. Arrange farro on serving platter and place vegetables on top. Drizzle remaining dressing over vegetables.

Notes:

Try using wheat berries in place of farro as a local alternative. Look for them at the Kirklin Gardens booth on the South end of the pavilion.

And did you know you can eat the stems? Either slice them thin and sauté them with your other veggies, or pickle them for future use.