Farro with Green Olive, Walnuts and Raisins

Serves 4

1 1/4 cups uncooked farro 

Fine sea salt 

1 cup walnuts 

2 1/2 cups pitted green olives, chopped 

4 scallions, white and light green parts only, finely chopped 

4 tablespoons golden raisins 

1 teaspoon crushed red pepper 

1/4 cup extra-virgin olive oil 

4 tablespoons fresh lemon juice 

1 tablespoon honey 

Shaved Pecorino cheese, for serving 

• In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt (or feel free to use broth). Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Make sure to cool the farro a bit. 

• Meanwhile, toast the walnuts, until lightly golden and fragrant. Let cool, then coarsely chop. 

• In a large bowl, combine the farro, walnuts, olives, scallions, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.