lemon dijon vinaigrette

1. Combine lemon juice, olive oil, mustard, honey, 1/2 tsp kosher salt and black pepper in a glass jar. Use an immersion blender to combine until emulsified. Alternatively, whisk by hand. Taste and add more salt and pepper, if needed.

farro bowl

1. Fill a large bowl with ice water and set aside.
2. Bring a large pot of water to a boil. Season generously with salt, add peas and cook for about 30 seconds. Using a slotted spoon, transfer peas to ice water to shock. Drain and set aside. 
3. Return water to a boil, add farro and cook until tender but still chewy (cook time varies according to type of farro). Drain and return to pot to cool slightly. 
4. Meanwhile, prep the asparagus. Snap off tough asparagus bottoms and discard. Cut off the tips, then chop the spears into 1/4-inch thick coins. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add asparagus tips and cook for about a minute. Stir in coins, season with salt and pepper, and cook another few minutes until asparagus is bright green and cooked through, but still crunchy. 
5. Toss farro with peas, asparagus, basil, mint and a third of the dressing. Divide among four bowls and top each with sliced avocado, ricotta salata and pea tendrils. Drizzle with more vinaigrette and serve.