Farro Salad

Step 1In a medium saucepan, bring 5 cups of salted water to a boil over medium heat. Add the farro and boil until tender, 20 to 22 minutes. Drain the farro and spread on a rimmed baking sheet to cool completely, about 15 minutes.

Step 2Meanwhile, in a medium skillet, toast the almonds over medium heat, stirring frequently so they don't burn, 4 to 6 minutes. Remove to a bowl or plate and allow to cool completely.

Step 3In a lidded jar, combine the olive oil, vinegar, mustard, smoked paprika, pepper, garlic, lemon zest, the juice of 1 lemon, and ½ teaspoon salt. Put the lid on the jar and shake the dressing until combined.

Step 4In a medium bowl, toss together the apple with the remaining 1 tablespoon lemon juice. Add the cheddar, roasted red peppers, parsley, onion, toasted almonds, cooled farro, and the remaining 1 teaspoon salt. Give the dressing another shake and pour it over the salad, tossing gently to coat. Carefully toss in the baby kale.