Cook grain according to package directions. Let cool or refrigerate until ready to assemble salad
Tip and tail peas, removing any strings. Cook peas in boiling, salted water for 2 minutes or until crisp-tender. Drain and plunge them into bowl of ice water to stop cooking process. Once they have cooled, split from top to bottom along seam line.
For vinaigrette, stir together Blackberry Ginger Balsamic Vinegar with shallot and let stand 10 minutes. Whisk in Eureka Lemon Olive oil, honey, and Dijon mustard. Add salt and pepper to taste.
Toss together grain, sugar snaps, greens, blueberries, and pecans. Sprinkle with cheese. Toss or serve immediately with the vinaigrette.
Any remaining vinaigrette can be stored in an airtight jar in refrigerator for up to 5 days.