Farro with Sweet Peas and Ricotta

Ingredients

• 6 Cups water
• 1 Cup farro or semi-pearled or pearled barley
• 1/2 Teaspoon sea salt
• 2 large cloves garlic, peeled
• 1 bay leaf
• 1 Tablespoon sea salt
• 6 Ounces sugar snap peas, stemmed and cut on a bias into ¼-inch-thick pieces
• 1 1/2 Cup shelled fresh or frozen peas*
• 1/4 Cup thinly sliced chives
• 6 large mint leaves, chopped finely
• 1/4 Teaspoon sea salt
• 1 Teaspoon extra-virgin olive oil
• 1 Teaspoon finely grated lemon zest
• 1/4 Cup finely chopped shallot
• 1/4 Teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 1/2 Tablespoon white balsamic or sherry vinegar
• 4 Tablespoons extra-virgin olive oil, plus more for garnish
• 1/2 Cup ricotta
• 2 Ounces pea shoots or other sprouts, stems trimmed to first leaf, for garnish
• Fleur de sel or sea salt and freshly ground black pepper, to taste

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