INGREDIENTS

½ cup farro
½ pound oyster mushrooms (or whatever mushroom variety you prefer), cleaned
1 small bunch carrots, peeled
Extra virgin olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
½ bunch roasted asparagus from master recipe
¼ pound fromage blanc
¼ cup fresh herbs- parsley, chives, cilantro, mint- chopped
Zest and juice from 1 lemon

PREPARATION

1. Put the farro in a pot with water to cover by at least an inch. Bring to a boil and cook until the grains are tender, about 40 minutes. Check periodically to make sure the water hasn't boiled off; add more water as needed.
   
   
2. Meanwhile, preheat the oven to 400º.  In separate bowls, toss the mushrooms and carrots with olive oil, kosher salt, and pepper.  Place vegetables on separate sheet trays in a single layer and roast until tender.  Remove and set aside to cool.  Once cool chop mushrooms, carrots and asparagus into bite size pieces and set aside.
   
   
3. Mix fromage blanc with herbs,  lemon zest and juice, a pinch of salt, a twist of black pepper and a glug of olive oil. Stir together until everything is incorporated.
   
   
4. Drain the farro.  In a large salad bowl combine the farro with the vegetables.  Use a small spoon to spoon little balls of the fromage blanc mixture into the salad.  Add a glug of olive oil and toss.  Taste for salt and pepper. Serve.