In plenty of cold water boil farro until al dente (cooked but with a bite) - about 20-35 minutes

Feel free to add some vegetable scraps if available (unused piece of carrot, onion, celery, etc

) Drain the farro in a colander & remove vegetable scraps if used

Allow to cool for a few minutes

In a large separate bowl combine the farro with radicchio, nuts & pomegranate seeds

Give it a good mix and season with salt & pepper

For the dressing: Drizzle over the salad a couple tablespoons of vinegar followed by three times the amount of extra virgin olive oil

Give it another good mix

To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too

Top with a few pulls of a potato peeler across a wedge of parmesan

Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together

Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily)