Fall Farro Salad with Pomegranate, Walnut & Truffles

In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes. Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc.)

Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil. Give it another good mix.To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily).