Spring Salad

While we, who live in Hawaii, might not get as excited about Spring because of the change in weather, we still get super excited about Spring FRUITS and VEGETABLES!! Aloha asparagus and strawberries!  This salad was very quick and easy to make, was very satisfying and was DELICIOUS!
We always make our weekly trek to the Farmers Market but this week I took my children to the actual farm from whom we buy our veggies.  They allowed the kiddos to pick some of their own daikon, among other things, and I have incorporated it into this salad! Sliced super thin, the pungent taste of the white radish is diminished and even the kids are able to eat and benefit from its nutrients.  Daikon is high in vitamin c, contains anti-oxidants and is a good source of folates, B vitamins and minerals such as iron, calcium and magnesium!
This salad is meant to be a main course,  it has plenty of protein from the chick peas and farro and it is packed with vitamins and minerals.

2 c pearled farro (uncooked)
1 bunch fresh asparagus
1 lb fresh strawberries (organic if possible, strawberries have some of the highest pesticide residue)
2 c cooked chick peas (1 can if using canned, see meaningful modifications and make your own Beans!)
1 medium Daikon, very thinly sliced
1 c flat leaf parsley, finely chopped
1 lemon, juiced
1/4 c olive oil
1 1/2 Tbs honey
2 Tbs red wine vinegar
salt and pepper
1/4 c toasted walnuts
Goat Cheese sprinkled on top

Cook farro in a pot of water at a vigorous simmer for about 20 minutes or until desired doneness.  Grill asparagus and chop into bite sized piece,s allow to cool.  Slice strawberries. Combine all dry ingredients in a large bowl, combine wet ingredients in a small bowl and pour over salad, mix well.  Top with toasted walnuts and cheese.  Serves about 4 if using as a main dish or 6 if it is a side.