Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. This brings out their deep, buttery flavor and adds a crucial textural contrast to the salad. Transfer to a cutting board, let cool slightly, then chop into bite-sized pieces and set aside.

While the walnuts cool, prep all your vegetables and aromatics. Slice the apple into 1-inch matchsticks (doing this just before assembly prevents browning), thinly slice the radicchio, chop the dates, roughly chop the parsley, and measure out the fresh thyme leaves. I like to prepare the apple last and keep it separate until the very end to prevent oxidation. Shave the pecorino cheese and zest the lemon into a small bowl.

In a large bowl, combine the cooked farro, arugula, and the prepped vegetables from Step 2 (radicchio, dates, parsley, thyme). Add the toasted walnuts from Step 1 and toss gently to distribute everything evenly. The farro should be at room temperature or slightly warm—this helps it absorb the dressing flavors better.

Pour the apple cider dressing over the farro mixture and drizzle with the extra-virgin olive oil. Sprinkle with sea salt and freshly ground black pepper. Gently toss everything together until the dressing coats all the ingredients evenly. I find that tossing with two wooden spoons is gentler on the greens and prevents them from bruising.

Fold in the apple matchsticks, lemon zest, and shaved pecorino cheese just before serving. This final assembly keeps the apple crisp and prevents the delicate cheese from wilting into the warm farro. Transfer to a serving platter or individual bowls and serve immediately.