Rinse 1 cup of farro under cold water, then combine with 3 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until tender.

While the farro is cooking, dice 1 Honeycrisp apple, pit and chop 6 Medjool dates, and roughly chop 0.5 cup of pecans. Finely chop 1 shallot if using.

In a large mixing bowl, combine the cooled farro, chopped Honeycrisp apple, dates, chopped pecans, and 4 cups of baby arugula. Gently fold in 0.5 cup of shaved Parmesan cheese.

Lightly season the salad with about 0.5 teaspoon of salt and freshly cracked black pepper. Toss to ensure everything is well-coated.

In a small bowl, whisk together 1 minced shallot, 1 clove of minced garlic, zest and juice of 1 orange, 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add a pinch of cinnamon, salt, and pepper to taste.

Gradually whisk in 0.25 cup of extra virgin olive oil until emulsified and smooth, adjusting seasoning as needed.

Drizzle desired vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately, with additional vinaigrette on the side if desired.