Name: Pea and Little Gem Salad with Farro and Pecorino
Yield: 8 Servings
Ingredients: 1 cup semi-pearled farro; Kosher salt; 1 garlic clove, finely grated; ¼ cup olive oil; 3 tablespoons fresh lemon juice; Freshly ground black pepper; 6 ounces sugar snap peas, trimmed, thinly sliced (about 2 cups); 8 cups Little Gem or other small lettuce leaves, torn if large; 2 cups halved pea shoots (tendrils); Shaved Pecorino Romano (for serving)

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Peden & Munk

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Recipe notes