¼ lb. Sugar Snap Peas
4 Spring Onions or Scallions, sliced
1 Cup Cooked Grains (Farro, Quinoa)
4 Par-Boiled Eggs, peeled and cut in half
1 lb. Mixed Young Salad Greens
2 Tbsp. Dijon Mustard
1/3 Cup Lemon Juice
3/4 Cup Olive Oil
Salt and pepper, to taste
LET'S GET COOKING!
In a medium sized pot filled with water, boil the frozen peas and snap peas for one minute. Drain and place under cold running water.
Prepare the dressing. Place mustard and lemon juice in a small bowl. Using a whisk, add olive oil in a stream and continue to beat until all olive oil is poured into the mustard-lemon juice mix. Add salt and pepper to taste.
Place salad greens in a large bowl. Add ham strips, cooked grains, peas and snap peas and place the eggs on top. Sprinkle with scallions and serve with dressing.