This is an extremely versatile dish, and I encourage you to change the ingredients to suit your tastes. For me, the confit onions, almonds, and cheese remain a constant presence in this dish, but the arugula and persimmon can easily change to asparagus and hard-boiled eggs in the spring or zucchini, corn, and basil in the summer. Let your imagination run wild. <br /> <br />There are tons of farro salad recipes in this world, but what makes this particular recipe stand out is the presence of the onion confit oil, which adds an umami-rich sweetness to the nutty farro.

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