3 tablespoons extra-virgin olive oil
For the farro salad:
1 tablespoon extra-virgin olive oil
1 cup dry farro
2 teaspoons sea salt, plus more to taste
1 pound fresh English peas, shelled
4 ounces herb-encrusted Capricho de Cabra cheese or goat's milk chèvre, crumbled
1 cup pea shoots and flowers, shoots torn into bite-sized pieces
1/2 cup chopped mint leaves
Freshly ground pepper to taste
To make the vinaigrette, whisk to combine green onion, garlic, champagne vinegar, lemon juice, and sea salt in a small bowl; whisk in honey and olive oil.
Set a large, wide-bottomed saucepan over medium-high heat. Add olive oil, and when hot, add farro. Stirring constantly, toast until farro has darkened a shade and smells nutty and fragrant, 3 to 4 minutes. Fill pot with cold water and 1 teaspoon sea salt. Bring to a boil, then turn heat down to a gentle simmer. Cook uncovered until farro is tender but chewy, 25 to 30 minutes. Drain and and spoon farro into a large salad bowl. Toss warm farro with several tablespoons vinaigrette and set aside.
Meanwhile, fill a large saucepan with water and bring to a vigorous boil. While water comes to a boil, set out a strainer and a large bowl filled with ice water. When water is boiling, add 1 teaspoon sea salt. Add peas to boiling water, cook 60 seconds, strain, and immerse strainer with peas in ice water. Drain and set aside.
To assemble salad, toss dressed farro with peas and goat cheese. Drizzle with a few teaspoons vinaigrette and gently toss. Add pea shoots and flowers, and fresh mint, and toss very gently. Finish with a drizzle of vinaigrette and a few twists of pepper.