Chopped Kale Salad with Apricots, Farro, and Garlic Vinaigrette

Cook the farro per the instructions on the bag/box.

While the farro is cooking, toast the pine nuts. Do so in a small pan on medium heat. They're ready when they start to smell nutty and look slightly golden and a big shiny. You'll want to keep a watchful eye on these, as they're expensive and burn rather quickly. When the pine nuts are done, remove them from heat and set them to the side.

Now make the dressing. Press the garlic and empty it into the bowl of a food processor. Then add the salt, pepper, olive oil and apple cider vinegar and blitz until combined.

Add the chopped kale and apricots, toasted pine nuts, grated parmesan, and farro to a medium sized bowl and toss to combine. Add the dressing and toss once more to coat, then enjoy!