Step 1

Add Farro and water to a large pot. Bring to a boil, then reduce heat and let simmer for 30 minutes. Drain out any excess liquid.

Step 2

Fill another medium size pot with water. Bring to a boil. Add asparagus and sweet peas to pot, cook vegetables for 3-4 minutes. Remove and immediate add to a large bowl filled with water and ice to blanch the vegetables and stop the cooking process. Drain out water. Set aside.

Step 3

For the dressing: in a small bowl add garlic clove, fresh thyme, white balsamic vinegar, olive oil, ground mustard, salt and pepper to taste. Whisk until combined.

Step 4

In a large serving bowl, add Farro, asparagus, peas, crumbled goat cheese, sliced almonds and dressing. Toss to combine everything and serve.