Farro Salad With Peas, Pancetta, And Radishes

• 1 cup pearled farro
• 1 1/4 teaspoons salt, divided
• 4 ounces finely chopped pancetta
• 1 1/2 cups radishes, trimmed and cut into wedges
• 2 tablespoons fresh lemon juice
• 1 tablespoon canola oil
• 1 tablespoon honey
• 1 cup frozen peas, thawed
• 1 packed cup baby arugula leaves
• 1/4 cup torn fresh mint
• 1/4 teaspoon freshly ground black pepper

1. Bring 3 cups water to a boil in a large saucepan. Stir in farro and 1 teaspoon salt; cover and simmer 15 minutes or until just tender, stirring occasionally. Drain; transfer farro to a large bowl.
2. Heat a large skillet over medium-high heat; add pancetta. Cook about 3 minutes or until browned. Remove pancetta from pan with a slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Return pan to medium-high heat. Add radishes; saute 3 to 4 minutes or until crisp-tender.
3. Remove pan from heat. Stir in lemon juice, oil, and honey. Pour radish mixture over farro; toss to coat. Add half of reserved pancetta, peas, arugula, mint, pepper, and remaining 1/4 teaspoon salt; toss gently to combine. Top evenly with remaining pancetta.

farro, salt, pancetta, radishes, lemon juice, canola oil, honey, frozen peas, baby arugula, mint, freshly ground black pepper

Taken from www.myrecipes.com/recipe/farro-salad-peas-pancetta-radishes (may not work)