Serves 2-3; can be multiplied.
For the salad:
1 cup farro
2 cups whole baby kale leaves (or chopped kale)
6 slow-roasted (or sun-dried) tomato halves, diced
1/4 cup canned white beans, rinsed and drained
1/4 cup pecan halves or pine nuts
For the vinaigrette:
1/4 cup balsamic vinegar
1/4 cup mild agave nectar
1 Tbsp Dijon mustard
1/2 cup olive oil (not fruity)
1/2 tsp kosher salt
1/4 tsp fresh black pepper
Place the farro plus 2 cups of water in a small pot, and bring to a boil. Reduce heat to simmer, cover the pot, and cook for 15-20 minutes until the water is absorbed and the farro is fluffy but still chewy. Remove from the heat and transfer the farro to a large mixing bowl.
To the farro, add the kale, slow-roasted (or sun-dried) tomato, and white beans. Stir to allow the heat of the farro to begin to wilt the kale.
In a small jar, combine the vinaigrette ingredients. Cover the jar and shake it vigorously to emulsify the dressing.
Spoon only as much dressing as needed onto the farro mixture to moisten the salad without drowning it (you will have extra dressing, which you can store in the refrigerator). Allow the salad to sit for a few minutes at room temperature, then stir again, and add more dressing if necessary.
In a small nonstick frying pan, toast the nuts for 2-3 minutes over medium heat, until they are fragrant and just slightly browned. Top each serving of the salad with some of the nuts.