Rinse farro under cold water, then combine with 3 cups of water and a pinch of salt in a medium pot. Bring to a boil and simmer for 25–30 minutes until tender. Drain excess water and let cool.

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove from heat and let cool slightly.

Wash and chop fresh vegetables: asparagus, radishes, and cherry tomatoes. Combine in a large mixing bowl.

Whisk together dressing ingredients: olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.

In the large mixing bowl, combine vegetables, cooled farro, and shrimp. Fold in thawed peas and chopped herbs.

Drizzle dressing over the salad and gently toss to coat all ingredients evenly.

Serve immediately or refrigerate for 15 minutes to chill before enjoying.