Ingredients

• 1 Tbsp Kosher Salt divided
• 1 cup Organic Farro rinsed
• 8 oz (about 3 cups) Sugar Snap Peas cut in half on a bias
• 1 ½ cups English Peas (fresh or frozen)
• 1 tsp Extra-Virgin Olive Oil
• 4 thin slices Prosciutto
• ¼ cup fresh Mint Leaves coarsely chopped
• ¼ cup shaved Parmesan Cheese

• ¼ cup Extra-Virgin Olive Oil
• 2 Tbsp White Balsamic Vinegar
• 2 tsp minced Fresh Chives
• 1 tsp minced Fresh Thyme
• 1 tsp Kosher Salt plus more to taste
• ½ tsp freshly ground Black Pepper

Instructions

1. In a medium pot, bring 2 quarts of water to a boil seasoned with 2 teaspoons of the salt. Add the rinsed farro, return to a boil, then reduce the heat to medium-high and boil uncovered until tender, about 30 minutes. Drain and spread the farro on a baking sheet to cool completely.

2. Meanwhile, fill another medium pot about two-thirds full of water and bring it to a boil. Season with the remaining 1 teaspoon of salt and add the snap peas. After 1 minute, add the English peas and cook until both peas are bright green and just tender, about 1 minute more. Drain and place the peas in a bowl of ice water to cool, then drain again. Spread the peas on a clean kitchen towel and gently pat dry.

3. Heat 1 teaspoon of olive oil in a wide nonstick skillet over medium heat. Lay the slices of prosciutto in the pan with as little overlap as possible and cook until crisp and deeply brown, turning occasionally, 4-5 minutes. Transfer to a plate lined with paper towels to cool and continue to crisp.

1. In a large bowl, whisk together the olive oil, vinegar, chives, thyme, salt and pepper. Once cooled, add the farro and peas, along with the mint and shaved parmesan and toss to coat. Taste and adjust the seasoning. Crumble the crisp prosciutto over the top of the salad and serve.