1-First: rinse 1 cup of farro under cold water to remove any impurities. Use the additional details to cook it in 3 cups of water with about 1/2 teaspoon salt until tender but chewy, which takes 15-40 minutes depending on the farro type. Once done, drain it and rinse with cold water to stop the cooking, then set it aside to cool as mentioned in the tips.

2-Next: prepare the fresh ingredients. While the farro cooks, roughly chop 4 cups of baby arugula and thinly slice 2 large ripe pears, remembering to do this just before assembling to prevent browning. Also, very thinly slice 1 medium shallot for a milder taste, and gather 4 ounces of crumbled goat or feta cheese, 1/2 cup chopped Medjool dates or dried cranberries, and 1/2 cup toasted chopped pecans.

3-Now: make the dressing. Whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 2 teaspoons grated fresh ginger, the zest and 1 tablespoon juice of one small orange, plus a pinch of fine sea salt and freshly ground black pepper. This orange ginger vinaigrette adds a warm, zesty flavor that ties everything together.

4-Combine it all in a large bowl: by adding the cooled farro, chopped arugula, sliced pears, shallot, cheese, dates or cranberries, and pecans. Drizzle the vinaigrette over the mixture and gently toss to combine, adjusting seasoning with salt and pepper as needed. The salad is best served immediately and can be enjoyed as a hearty vegetarian entrée or alongside grilled proteins.