Tuscan Farro Salad | With Caramelized Chicory

Rinse the spelt thoroughly under running water. Cook in a pot of plenty of boiling salted water according to package instructions for about 20–25 minutes until al dente. Then drain through a sieve, let drain briefly, and transfer to a wide salad bowl. Toss with 1 tbsp extra virgin olive oil and allow to cool until lukewarm.

In the meantime, roughly chop the walnut kernels and toast them in a dry pan over medium heat for 2–3 minutes until fragrant. Remove and set aside on a plate.

Peel the orange with a sharp knife, completely removing the white pith. Cut out the segments between the membranes and collect the leaking juice in a small bowl for the dressing. Wash the arugula and spin dry. Shave the pecorino into thin shavings using a vegetable peeler.