Farro Salad with wild honey

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the farro and let it caramelized, undisturbed, so it takes on real color before you stir.
4. Fold in the red wine vinegar and season generously; give everything a minute to come together.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.