Pear, Farro and Blue Cheese Salad

Wash your hands with soap and water. Rinse the pears under running water, remove any damaged areas and dry them; leave them whole until assembly. Rinse and thoroughly dry the arugula unless it is labeled prewashed. Rinse the farro in a fine-mesh strainer.

Bring the 6 cups water and 3/4 teaspoon salt to a boil in a medium saucepan. Add the farro, reduce the heat and simmer uncovered for 20–30 minutes, until tender with a pleasantly chewy center. Begin checking at 20 minutes, since pearled farro varies by brand.

Meanwhile, place the walnuts in a dry skillet over medium-low heat. Toast for 5–7 minutes, stirring frequently, until fragrant and lightly browned. Transfer to the cutting board to cool, then roughly chop.

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, remaining 1/4 teaspoon salt and black pepper. Slowly whisk in the olive oil until the vinaigrette is blended.

Just before assembling the salad, core the pears and cut them into thin wedges, leaving the skins on. Crumble the blue cheese.

Transfer the cooled farro to a large salad bowl. Whisk the vinaigrette again, add it to the farro and toss thoroughly. Add the pears and arugula, then toss gently until evenly dressed.

Divide the salad among four bowls. Divide all the blue cheese and toasted walnuts evenly among the four portions, adding them immediately before serving to preserve their texture.