• Gather all the ingredients.
• Preheat the oven to 230°C.

COOK THE GRAINS

• Add farro and buckwheat to separate cooking pots.
• To each cooking pot add the water so that the water level is at least 5cm above the grains. Also, add a bay leaf and salt. Cook on medium heat for 15 minutes or until the grains are cooked through but not mushy.
• Once cooked, drain the grains and rinse once with cold water. Transfer to a clean tray and spread evenly. Take out the bay leaves and let the grains cool to room temperature.

PREP THE KALE

• Wash the kale. Cut out the stem and cut the leaves into bite-size pieces. Spin the kale in the salad spinner to get rid of all the remaining water.

PREP THE PEARS

• Wash the pears and pat them dry with a clean kitchen towel.
• Slice the pears into ½ cm thick slices along the long edge of the pear. Add them one by one to a clean bowl (with flat bottom) and add the sweet white wine so that they are submerged in the wine. It's OK if some are sticking out, just coat them first in the wine.
• Leave them to marinate on the kitchen counter. (Note 2)

BAKING RICOTTA

• Place a clean parchment paper on the baking tray.
• Drain the ricotta if there is any water content. Carefully, tear ricotta into bit-size uneven pieces and spread on the baking tray.
• Sprinkle freshly ground timut pepper over the ricotta and drizzle the honey so that each piece gets a bit of each.
• Place in the oven and bake for 10 minutes.
• Turn on the broiler at 300°C and bake for another 5 minutes or until the tops of ricotta are starting to caramelize and darken. You want some darker specs on the ricotta.
• Take out of the oven and let it cool to room temperature.

GRAPES & WALNUTS

• Toast the walnuts in the skillet on the medium heat for 5 minutes or until the skin starts to detach and they are taking on color.
• Take the walnuts from the heat and place them on the clean kitchen towel. Cover with the kitchen towel and gently roll them so that the skin fall off on most of them.
• Take the walnuts from the kitchen towel, leaving the skin, and roughly chop them. Set aside.
• Cut the grapes in half and deseed them. Set aside.

GRILLING THE PEARS

• Heat the grill pan on high heat.
• Take the pear slices from the marinade and brush them with melted butter.
• Grill them for a minute or so on each side or until there is a nice grill mark on them.
• Transfer to a plate to cool to room temperature.

SALAD DRESSING

• Add all thee ingredients in the medium to a large jar.
• Close it tight and shake until all the ingredients are mixed evenly and the dressing is creamy (not runny) and there are no visible specks of olive oil in the jar.

ASSEMBLE THE SALAD

• Prepare 6 salad plates.
• In a large bowl add the kale and cooled grains. Mix gently so that all the ingredients are evenly incorporated.
• Add grapes and the salad dressing and mix again until all the ingredients are evenly coated with the dressing.
• Plate the salad evenly across the plates.
• Add pecorino shavings.
• Add the cooled roasted ricotta, pears, walnuts, and crushed red pepper.
• Drizzle with aged balsamic vinegar.