Step 1

Toast farro in a dry medium pot over medium-high heat until lightly toasted and golden brown, about 5 minutes. Pour 8 cups water over the top of the toasted farro and add a generous pinch of salt.

Step 2

Bring to a boil and boil uncovered, for 30 minutes, stirring occasionally. Cook to tender but still chewy. Once done to your liking, drain, rinse with cold water, drain again, and place in a bowl.

Step 3

Add the rest of the ingredients, gently tossing as you go. Taste and adjust salt and vinegar to taste.

Step 4

If making this ahead, dress the farro, but leave out the pear, arugula and nuts until serving. Refrigerate. Re-taste the farro, as it can soak up some the flavor. Adjust as needed.