Bring water with salt to a boil and add the Farro. Cook according to the directions on the packaging. Cooking time is usually 20 minutes to reach 'al-dente', but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.

Cut the pancetta or bacon in very small cubes and bake crispy. Drain on a paper towel.

Wash the baby kale and chop it coarsely.

Wash the apple, core it, cut it in half (do not peel). Cut each half in quarters and slice thinly.

Chop the walnuts.

Mix oil, vinegar, mustard, honey, pepper and salt into a dressing.

Mix all ingredients, add the dressing and toss to coat.

Serve salad in a bowl and place shavings of Parmigiano Reggiano on top.