Tuscan Farro Salad with Chestnuts | Fine Autumn Delight

Cook the spelt in plenty of lightly salted water according to the package instructions for about 20 minutes until al dente, then drain, let drain briefly, and allow to cool on a flat plate until lukewarm.

Heat 1 tbsp of olive oil in a non-stick pan. Roughly chop the cooked chestnuts and toast them together with the picked fresh rosemary needles and the walnut kernels over medium heat for 3–4 minutes until golden brown and aromatic. Season with a pinch of salt and set aside.

Wash the pear, quarter it, remove the core, and cut the flesh into bite-sized, thin wedges. Wash the arugula thoroughly and spin dry. Shave the pecorino into thin flakes using a peeler.