Ingredients For the salad

2 cups cooked farro

2 cups cooked quinoa

3/4 pound asparagus, blanched and chopped

4 ounces fresh spinach, chopped

1 cup Hearts of Palm, coarsely chopped

3 ounces of cubed Kerrygold

Blarney Castle Cheese

1 cup cherry tomatoes, sliced in half

1 avocado, sliced

3 scallions, sliced

Fresh Parmesan Cheese for serving (optional)

For the lemon vinaigrette

1/4 cup lemon juice

1/4 cup white wine vinegar

2/3 cup Extra Virgin Olive Oil

Salt and pepper to taste

Salad Directions:

  1. Place the grains and the vegetables in a large bowl. Stir gently. Pour dressing over salad and gently toss to combine.
  2. Serve at room temperature or chilled.

Lemon Vinaigrette Directions:

  1. Place the lemon juice and white wine vinegar in a small bowl and whisk in olive oil to emulsify.
  2. Season to taste with salt and pepper.