Start by preparing the lemon vinaigrette dressing and set it aside.
Make the candied pecans and then set them to the side.
Cook the farro according to the package, rinse it, and chill it.
Par boil the green beans, asparagus, and peas in a large pot of boiling salted water.
First, add in the beans and asparagus for ninety seconds, then add in the peas and cook for a further ninety seconds.
Rinse and chill the vegetables immediately.
To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus, and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro greens and serve alongside the vinaigrette.
