Per the rest of the lessons from Braise Culinary School, consider the vegetables and spices as suggestions. Use what you’ve got and cook them how you want. No need to stick to every little detail!
Tasty warm, at room temperature or cold.
In a medium saucepan, combine four cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
Saute squash until golden brown, season and set aside. Grill leeks until nicely charred, slice 1/2″ thick on the bias. Roast peppers, peel, seed and roughly chop.
Once the farro has cooled, add the vegetables, Parmesan, and chives. Stir to combine.
In a small bowl, mix together the sherry vinegar, olive oil, mustard, pepper, and salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.