Meyer Lemon Grain Salad with Asparagus and Chevre
4 ounces uncooked farro
4 ounces uncooked pearl (Israeli) couscous
1 lb asparagus
1 cup toasted sliced almonds
3 ounces soft chevre, crumbled
2 Meyer lemons, zested and juiced
1 lg shallot, finely diced
1 tblsps olive oil
1 tblsp walnut oil
salt and pepper
chopped Italian parsley
Cook farro and couscous according to directions and allow to cool. Coat the asparagus with olive oil, salt it, and roast it. Slice the asparagus into bite sized pieces. Mix all the ingredients and add salt and pepper to taste.
This salad keeps well in the fridge and improves the next day. We had it with leftover chicken breasts and they were great together. The chicken breasts were dusted with salt, herbes de Provence, and chopped garlic, then drizzled with Meyer lemon juice. They were then sautéd in olive oil.