A nutty toasted farro salad featuring al dente farro tossed with massaged kale, ruby-hued fresh figs, creamy goat cheese crumbles, and fresh parsley.
Spoon onions out of saucepan, taking care to leave to the oil behind. Set onions aside. Add farro to the saucepan, and toast, stirring constantly, until farro is just toasted and fragrant, 3 – 5 minutes. Pour in enough water to cover farro by 2 inches and bring to a boil. When water boils, stir in 1 teaspoon sea salt, and turn heat down to a bubbly simmer. Cook 20 – 25 minutes, or until farro is al dente. Strain and rinse with cold water.
Toss cooked farro and onions with massaged kale. Add lemon zest, lemon juice, and honey, and toss. Add sea salt to taste.
When ready to serve, tuck figs throughout salad or arrange on a platter. Top with crumbled cheese, parsley, a tiny pinch sea salt, and if desired, a drizzle of olive oil.