Snap Peas, Snow Peas, and Farro with Oranges and Citrus-Sesame Vinaigrette

1. Fill a 2-qt. saucepan half full of water and add 1 Tbsp. kosher salt; bring to boiling. Fill a large bowl with ice water. Add snap and/or snow peas to boiling water and cook 30 to 60 seconds or until crisp-tender. With a slotted spoon, lift the peas from boiling water and plunge immediately into the ice water. Add farro to the boiling water and cook, uncovered, 20 to 25 minutes or until tender. Drain peas; pat dry. Drain farro and transfer to a large bowl.

2. Meanwhile, for dressing, in a small bowl whisk together the orange zest, orange juice, rice wine vinegar, maple syrup, soy sauce, and 1/4 tsp. freshly ground black pepper. Whisking as you go, stream in the sesame oil and canola oil until evenly blended. Season with salt and additional pepper if you like.

3. While farro is still warm, add 2 Tbsp. of the dressing; toss to lightly coat. Add peas, orange supremes, almonds, and remaining dressing. Toss until evenly distributed and well coated. If you like, top with pea shoots and sprinkle with flaky sea salt and additional freshly ground black pepper. Serves 4.

Tips

Remove zest before supreming and work over a bowl to catch juice. After supreming, squeeze peels and membranes to get 2 Tbsp. juice.