In a small nonstick skillet over medium heat, add the sugar and toast for 30–45 seconds until it begins to melt at the edges. Stir or swirl gently so it melts evenly.

Add the walnuts and the tsp of butter to the skillet and continue cooking, stirring constantly, until the sugar thoroughly coats the nuts and turns a glossy amber, about 2–3 minutes. Be careful not to burn.

Remove from heat, stir in a pinch of salt, and transfer the nuts to the prepared sheet, separating them with a fork if needed. Let cool completely; they will harden as they cool.

Cook Farro (if not pre-cooked)

Rinse 3/4 cup dry farro under cold water. Combine with 1 3/4 cups water (or stock) and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook uncovered until tender but slightly chewy, 20–30 minutes (check package for exact time).

When done, drain any excess liquid, fluff with a fork, and spread on a tray to cool quickly to room temperature. You will need 1 cup cooked farro for the salad.

Lemon Vinaigrette

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1/2 teaspoon aged balsamic (optional). Whisk or shake to combine.

Slowly stream in 3 tablespoons extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies.

Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as needed. Set aside.

Salad Assembly

Place the 3 cups thinly sliced kale in a large mixing bowl. Sprinkle with a small pinch of salt and massage the leaves for 30–60 seconds until they soften and darken slightly; this makes them more tender and easier to eat.

Add the torn castelfranco leaves and 1 cup cooled cooked farro to the bowl with the massaged kale and gently toss to combine.

Add the sliced green apple matchsticks and the thinly sliced/shaved watermelon radish to the bowl.

Pour about two-thirds of the lemon vinaigrette over the salad (reserve the rest to taste) and toss gently but thoroughly to coat all components. Taste and add more dressing if desired.

Divide the salad among plates or a serving bowl. Scatter the candied walnuts over the top and finish with 1/2 cup shaved Pecorino.

Optionally finish with a light drizzle of olive oil, an extra squeeze of lemon, and a few grinds of black pepper. Serve immediately so the walnuts stay crisp.