Begin by bringing a medium pot of water to a vigorous boil. Once boiling, add 1 cup of farro and a pinch of salt, then reduce the heat to a simmer. Cook for about 20-25 minutes or until the farro is tender and chewy. Drain any excess water and set the farro aside to cool slightly while you prepare the rest of the ingredients.

As the farro cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.

Slice the pears into eight even wedges, ensuring you keep the skin on for added flavor and texture. In a mixing bowl, toss the sliced pears with 1 tablespoon of olive oil, salt, and pepper to taste.

Spread the pears evenly on the prepared baking sheet and roast them in the preheated oven for 12-15 minutes. Once roasted, remove them from the oven and let them cool slightly.

While the pears are cooling, prepare your balsamic vinaigrette. In a jar or bowl, combine 1/2 cup of olive oil, 1/4 cup of balsamic vinegar, the juice of one lemon, 2 teaspoons of honey, and 2 teaspoons of garlic powder.

In a large mixing bowl, combine 6 cups of baby arugula, the cooked farro, roasted pears, and 1 cup of raw walnuts. Crumble 1/2 cup of gorgonzola over the top.

Finally, pour your homemade balsamic vinaigrette over the salad, and give it another gentle toss to coat all the ingredients evenly.