Ingredients
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
12 ounces sugar-snap peas, trimmed and thinly sliced
2 celery stalks, trimmed and thinly sliced
1 1/2 cups cooked farro or other whole grain, such as brown rice or quinoa
1/3 cup packed small fresh mint leaves (or larger leaves, torn), plus more for serving
Kosher salt and freshly ground pepper
Preparation
In a large bowl, whisk together lemon zest and juice, mustard, and oil. Add peas, celery, farro, and mint; toss to combine. Season with salt and pepper and serve, with more mint.
