• Add 1/2 cup of whole grain emmer farro to 3 cups boiling water. Simmer on medium-low for 45 minutes. Turn heat off. Let grain sit in water for about 5 minutes. Drain excess liquid, set farro aside to cool.
• In small bowl add together: Dijon mustard, honey, olive oil, lemon juice, and garlic. Whisk vigorsly (3-4 minutes) until all ingredients are thoroughly incorporated. Dressing should be creamy.
  
• Chop broccoli rabe (stems and all) into small bite size pieces. Dice onion. Blend rabe and onion in large bowl along with cooled emmer farro.
• Dress ingredients with 1/2 cup of the honey mustard dressing and stir until well combined (save the remaining dressing for later).  Place marinating rabe in refrigerator for at least 30 minutes (this can marinate 2-3 hours before serving).
• While the blend is in the refrigerator; cook slices of bacon until browned. Turn off heat. Place strips of bacon on a paper towel and allow slices to cool. Crumble into small pieces, set aside.
• Reserve 1 tablespoon of bacon grease in cast iron skillet. Roast whole nuts in bacon grease until browned, cool in separate bowl then chop coarsely. 
• Set aside bacon, nuts, cranberries and frozen peas until ready to serve. Peas should remain in the freezer until salad is ready to serve.
• Set aside bacon, nuts, cranberries and frozen peas until ready to serve. Peas should remain in the freezer until salad is ready to serve.
• If salad seems dry, add remaining dressing or a little extra olive oil. Top with crumbled bacon. Serve alone or on top of freshly picked greens.
  

•  Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the beet greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
• Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
•  While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro.
• Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts.
• Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

• Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente pasta. It doesn’t soak up the liquid as rice does, but expands and cooks in the ample liquid. Drain off excess when the farro is done.
• Finely chop the onion, garlic and fresh herbs, set aside
• Mix together in a bowl: 2 T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper. 
• Add onions and garlic to olive oil and vinegar mix while farro cooks. 
• When farro is done, drain and mix thoroughly with dressing and all of the freshly chopped herbs. 
•  An assortment of embellishments would complement this salad: a pinch of cumin, golden raisins, dried cherries, chopped nuts, or enjoy it simply with the herbed dressing.

To Cook the Farro

• Place the farro, water and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Drain excess water.

To Finish

• Place the warm cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well.
•  Add chopped shallot, arugula, cucumber and chevre and stir to combine all ingredients.
• Season to taste with sea salt and fresh cracked pepper. Serve warm or chilled

• Soak farro in water overnight.
• Bring water, pre-soaked farro, and 1/2 teaspoon salt to a boil.
• Reduce heat to low and simmer covered for 50 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse.
• When cooled, place in a large bowl and refrigerate.
• Mix together lemon juice, garlic, dill, basil, remaining salt, pepper, and both oils until dressing is blended.
• Toss dressing with grain, tomatoes, cucumber and carrots.
• To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.

Dressing

• Combine 1/4 c honey, 1/4 cup olive oil, salt and pepper to taste, 2 T balsamic vinegar; mix well

Salad

• Bring a large sauce pot of water to a boil. Add emmer grain and bring to a low simmer. Cook covered for 50 minutes or until berries are plump, soft, but still chewy. Remove from heat, drain grain and set aside to cool.
• As berries cool toss lightly with a little olive oil or rinse with cold water to cool and re-drain.
• While grain is cooking, toast your pecans.
• Chop cheese and dried fruits into 1/4 – 1/2 inch pieces. Chop onions and tear greens of choice into 1 inch pieces.
• When grain is cool, combine all ingredients and toss well. Drizzle dressing over salad and toss.
• Garnish with fresh herbs of choice and serve with grilled meat, fish or as a vegetarian main course.