3 corn cobs, shucked
2 teaspoons olive oil
1 cup farro
3 cups water
1 pound fava beans, in their pods
2 scallions, thinly sliced
1/4 cup chopped walnuts
1 ounce shaved, pecorino
2 handfuls baby arugula and spinach
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon pepper plus more for serving
1/4 cup olive oil
Preheat a gas or charcoal grill on high heat.
Rub the corn with olive oil. Grilled the corn until it is lightly charred, about 5-7 minutes. Let the corn cool before slicing the kernels off the cobs.
Combine the farro and 3 cups water in a small saucepan over high heat. Bring to a boil, reduce the heat to simmer and cover. Let the grains cook for 20-25 minutes until tender. Drain any remaining water.
Remove the fava beans from their pods. In a large saucepan of boiling salted water, cook the fava beans for 3-4 minutes until tender. Transfer them to a bowl of ice water. Once the fava beans have cooled, remove their outer skins.
In a large bowl, gently fold together the corn, farro, fava beans, scallions, walnuts, pecorino and baby arugula & spinach.
For the vinaigrette, combine the lemon juice, mustard, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
Stir the vinaigrette into the farro and season to taste with salt and pepper.