To make the salad

• Start by putting a pot of water on the stove, bring it to boil. Add the farro, and cook it for 20 minutes or as long as indicated in the packaging instructions.
• The farro is ready when it is chewy to the bite. Drain it out in a colander and let it cool down.
• Remove the stalks from the kale, chop it and then place it in a bowl, adding some salt and a swirl of EVO. Massage it to soften it.
• Continue by peeling and shredding the carrots. Sliced the cabbage finely.
• Toast the almonds: put a small frying pan to the stove top, add 2 teaspoons of EVOO and let it warm up, addd then slivered almonds and toast them until golden brown. Sprinkle with salt and pepper.
• Mix up your dressing. Add the lemon zest and lemon juice to a blender, add the pecorino and start blending until the cheese has formed a paste. Add 3 teaspoons of water and the Dijon mustard and pulse again. Now add the olive oil until everything is combined and has the consistency of a creamy dressing.
• Assemble all the ingredients. Add farro, the cabbage, carrots to a bowl. Add the dates, the almonds.  Drizzle over the dressing, toss it and serve it!