Tuscan Chestnut Farro Salad with Dried Cranberries and Pecorino | Hearty Autumn Bowl

Rinse the farro grains, then cook in plenty of lightly salted boiling water until tender yet pleasantly chewy (al dente, approx. 20-25 minutes). Drain and let cool slightly in a bowl.

In a dry pan over low heat, toast the walnuts for 2-3 minutes until fragrant, then roughly chop them. Break the cooked or roasted chestnuts into bite-sized pieces.

In a small bowl, whisk together the extra virgin olive oil, quality balsamic vinegar of Modena, honey, a pinch of salt, and freshly ground black pepper until smooth.