Combine the vinaigrette ingredients in a small jar and shake to combine.
Pull the kale off the stem and thinly slice into bite-sized pieces. Transfer to a large bowl and toss with half of the vinaigrette. Use your hands to lightly massage the kale to help it soften and absorb the dressing.
Add the parmiggiano reggiano and farro and toss well to combine. Add the grapes, golden raisins and pecans and lightly toss again.
Notes
*2/3 cup dried farro will yield about 2 cups cooked. I love Trader Joe’s 10 minute farro because it is par-cooked already so it finishes quickly. Boil in heavily salted water for 10-12 minutes, until softened and chewy, then drain. I like to cook the entire package at once and keep it in the fridge to make quick salads or grain bowls.** I use the candied pecans from Trader Joe's. They are perfectly sweet and salty, but not too sugary.