2 cups of fully cooked farro
6 tangerines, peeled and sliced thin into disks
1 bunch of oven roasted asparagus, sliced thin
3 oven roasted spring onion, slice thin
¼ cup of cured black olives, de-seeded and minced
Shaved sheep’s milk cheese to taste
20 whole mint leaves
Extra virgin olive oil and vinegar to taste
Kosher salt and black pepper to taste
1. Place the ingredients in a large bowl, season and dress.
2. Carefully mix with a rubber spatula to avoid bruising of the mint and breakage of the citrus.
3. Taste for seasoning, correct and serve room temperature or slightly chilled.
Recipe submitted by Mario Hernandez of The Order of The Fat Tongue.