Farro Salad with Peaches and Pickled Jalapeños

Ingredients

• 1 cup whole farro
• 1/2 teaspoon table salt , divided, plus salt for cooking farro
• 1/3 cup white wine vinegar
• 2 teaspoon shoney , divided
• 1 large jalapeño chile , stemmed, halved, seeded, and slice d thin
• 1 large shallot , slice d thin
• 1/3 cup extra-virgin olive oil
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• 1/2 teaspoon ground coriander
• 1/4 teaspoon pepper
• \1 1/4 pound sripe but firm peaches , halved, pitted, cut into 1/2-inch-thick wedges, wedges halved crosswise
• 5 ounce sfresh mozzarella , torn (1 cup)
• 1/2 cup torn fresh mint

Instructions

1. Bring 2 quarts water to boil in large saucepan. Add 1 cup whole farro and 1 tablespoon table salt. Reduce heat to medium low and simmer until grains are tender with slight chew, about 20 minutes. Drain well and let cool to room temperature. (Farro can be refrigerated for up to 5 days.)
2. Meanwhile, combine ⅓ cup white wine vinegar, ⅓ cup water, 1 teaspoon honey,and ¼ teaspoon salt together in small saucepan. Bring to boil over high heat, stirring to dissolve salt. Off heat, stir in 1 large jalapeño (stemmed, halved, seeded, and sliced thin) and 1 thinly sliced large shallot; set aside for at least 20 minutes. (Pickles can be refrigerated for up to 2 days.)
3. Drain pickled jalapeño and shallot, reserving 2 tablespoons pickling liquid.
4. Whisk ⅓ cup extra virgin olive oil, reserved 2 tablespoons pickling liquid, 1 teaspoon grated lime zest and 1 tablespoon juice, ½ teaspoon ground coriander, ¼ teaspoon pepper, remaining ¼ teaspoon salt, and remaining 1 teaspoon honey together in large bowl.
5. Add farro, 1¼ pounds ripe but firm peaches (halved, pitted, cut into ½ inch thick wedges, wedges halved crosswise), 5 ounces torn fresh mozzarella, ½ cup torn fresh mint, and pickled jalapeño and shallot and toss to coat.
6. Serve.