1) 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

1) 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).