PICK UP
90        gm       farro, cooked
120      gm       snap peas, blanched, cut on bias 1”
90        gm       radish, julienne watermelon
60        gm       jicama, pickled julienned
1/2      ea        pomegranate seeds
60        gm       crushed pistachios
1          ea        mint, torn
6          ea        basil, torn
30        gm       vinaigrette, meyer lemon
60        gm       crème fraiche, dill

In a mixing bowl, add all but the herbs and crème fraiche including the vinaigrette, reserving 5 ea. Radish and jicama. Toss and taste for seasoning.

PLATE – Blue Bowl

Add the crème fraiche to the bottom of the bowl and use a spoon to evenly spread around to the perimeter. Add the farro mix on top, top with the remaining vegetables and herbs. Serve immediately.

FARRO

5700    gm       water
1000    gm       farro
2          ea        celery stalk, whole
1          ea        onion, yellow peeled cut in half
2          ea        carrot, peeled cut in half
1          ea        garlic, whole cut in half
2          ea        bay leaf
1          ea        fresno chili, cut in half
100      gm       salt
5700    gm       water

In a medium rondeau add water, salt and all vegetables, bring to a boil. Add farro, reduce to a simmer, cook farro until al dente (15-20 minutes, 90% cooked). Remove from heat and let sit for 5 minutes. Remove large pieces of vegetables and strain through a china cap. Tranfer farro to a parchment paper lined sheet tray, coat with olive oil and place in walk in to cool.

DILL CRÈME FRAICHE
1000    gm       crème fraiche
40        gm       dill, picked chopped
10        gm       Salt

Combine all ingredients in a mixing bowl and whisk to fully combine. Taste, adjust seasoning if needed. For service: whip in kitchen aid to firm peaks.

JICAMA, PICKLED
1500    gm       champagne vinegar
500      gm       water
210      gm       sugar
75        gm       salt
50        gm       fennel seeds, whole
40        gm       tumeric, ground
5000    gm       jicama, peeled sliced (#3 on slicer)

In a large pot add all ingredients except jicama and bring to a boil. Strain the hot brine through a chinois and pour hot brine over the jicama.