Toasted Farro

In a large skillet heat 2 tbsp olive oil over medium heat

Add 1 cup farro, working with a wooden spoon toast for 3-5 minutes

Add the vegetable stock, bring to a rapid boil

Reduce to a simmer, simmer until all the liquid is absorbed

Turn the heat back up and toast for 2-3 more minutes until the farro is browned but not burnt

Remove from heat, set aside

Maple Glazed Walnuts

Preheat oven to 375°F

In a large skillet, melt the butter over medium heat

Add the maple syrup and salt, whisk

Bring the mixture to a boil

Remove from heat and fold in the walnuts, working with a wooden spoon, toss to coat

Use a slotted spoon to get rid of excess coating and transfer the walnuts to a baking sheet lined with parchment paper

Bake for 10 minutes

Remove from oven, allow to cool

Maple Balsamic Dressing

Add the balsamic vinegar and maple syrup to a small sauce pan

Bring to a rolling boil then reduce to a simmer

Simmer for 8-10 minutes or until the mixture thickens

Whisk in the olive oil and salt

Salad

Add kale to a large salad bowl

Pour the olive oil and lemon juice over the kale

Working with clean hands, massage the kale for 2-3 minutes

Add the arugula to the salad bowl, toss

Add the toasted farro and red onion, toss

Top the salad with the figs, prosciutto, goat cheese and maple glazed walnuts

Pour the warm maple balsamic dressing over the salad