Green spring vegetables and warm farro tossed with a lemony vinaigrette and topped with creamy burrata cheese. The perfect transition salad from cool to warmer weather.
Place vegetable broth in a medium saucepan and bring to a boil. Add farro, reduce heat. Simmer for 20-25 minutes until farro is tender and most of the liquid has been absorbed. Drain farro, if needed. Set aside to cool slightly.
Whisk together all dressing ingredients.
Place asparagus, snap peas, scallions, mint and pea shoots in a large bowl. Drizzle dressing overtop and toss veggies. Add farro and toss again.
Place burrata atop salad. Serve.