2 cups of Farro
1 bunch of Spring Onions, sliced
1 bunch of Watercress, roughly chopped
About ¾ cup of Ricotta Salata, shaved
2 Kumquats or Mandarinquats, diced finely
The juice of 2 Kumquats or Mandarinquats
Red Wine Vinegar
Place the farro in a big pot and cover it with a couple of inches of water. Add a tablespoon or two of kosher salt and place over high heat. Boil for about 20 minutes, until the farro is tender but still a little al dente.
While the farro cooks, place the diced kumquats and kumquat juice in a small bowl. Add a splash of vinegar and set aside to macerate. Heat a glug of olive oil in a small pan and add the spring onions when the oil is hot. Cook the onions for about 5 minutes, until they’re golden brown. Remove from heat immediately and set aside.
When the farro is done, strain in a colander and set aside in a bowl. Scrape the onions and their cooking oil into the farro—as well as an additional tablespoon of olive oil and a pinch of salt—and stir. Toss with a glug of olive oil and a few pinches of salt before putting in the fridge to cool for a few minutes. When the farro has cooled to room temperature, remove it from the fridge and stir in half of the kumquat dressing. Taste and add more of the kumquat mixture as needed. To finish, stir in the watercress and ricotta salata and serve!