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.

• Place farro in a medium pot and add 6 cups of water and ½ teaspoon salt. Cover, bring to a boil, then turn heat down to low and simmer for 50 minutes.
• While farro is cooking, cut the cobs off the corn. Add the corn cobs to the cooking faro and let them simmer along. 
• Add corn kernels to the farro during the last 5 minutes of cooking.
• Place the pressed garlic in a large bowl. Zest the lemon into the bowl with the garlic.
• Cut the lemon and squeeze its juice into a separate small bowl. Measure 2 teaspoons lemon juice into the bowl with the garlic (refrigerate any additional lemon juice for another use)
• Add the olive oil, herbs, and ¾ teaspoon salt to the bowl and whisk to combine. If you don’t have marjoram, use any fresh tender herb (parsley, basil, cilantro, or mint in any combination would be fantastic too).
• Add the diced tomato and any juices that have escaped to the bowl with the dressing, and let it marinate while the farro finishes cooking.
• Drain the farro and corn over a bowl (save the liquid for soup broth), then add farro & corn to the bowl of dressing and toss to combine.
• Wait about 5 minutes for the salad to cool a bit, then stir in the feta. Add salt and pepper to taste.

Stove Top Method

•  Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes. When farro grains are plump, soft and still chewy remove from heat and fluff with a fork

Rice Cooker Method

• I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode.
• Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
• Fill warmed bowl with farro
• Crumble goat cheese onto the farro
• Top with wilted baby spinach and halved tomatoes