Apple Farro Salad

• 1 cup farro (dry)
• 1/3 cup extra virgin olive oil
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• salt and pepper, to taste
• 2 cups arugula
• 2 medium size Honeycrisp apples, chopped
• parmigiano reggiano, freshly grated, for garnish

For the sweet and spicy pecans:

• 1 cup pecans
• 2 tbsps maple syrup
• 1 tsp Aleppo pepper (or chili flakes)
• pinch of chili powder
• pinch of cinnamon

1. Bring a large pot of salted water to a boil and add the farro. Cook until tender, about 20 to 30 minutes, taste to determine when its done, it shouldn't be mushy. Once done cooking, drain and rinse with water.
2. While the farro is cooking, make the pecans. Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.
3. Remove the pecans from the heat and drizzle with a little bit of extra virgin olive oil and a pinch of sea salt. Let them cool out of the skillet and on a plate. Roughly chop and set them aside.
4. In a small jar, make the dressing by combining the extra virgin olive oil, dijon, lemon juice, vinegar and salt and pepper. Shake the jar well to mix together and incorporate.
5. Place the arugula in a large salad bowl and once the farro is done cooking and drained, pour on top of the arugula and let it wilt just a little, fold in the apples.
6. Add the dressing to the farro salad and toss to combine. Top with the pecans and grated parmigiano reggiano and flaky salt, if needed. Serve and enjoy!