Farro & Arugula Salad

Directions

1. 1
   Put the Farro in a small saucepan with a pinch of salt and cover with water, about 1 inch above the Farro. Bring to a boil then reduce to a simmer, cover and let cook for 20 minutes. If the water isn't absorbed in 20 minutes, let it cook for another 5 minutes, uncovered.
2. 2
   While the Farro is cooking, brown the pancetta. I like to cook it over low heat so the fat renders slowly for extra yumminess. When it is lightly browned, drain on a papertowel. Try not to snack on too much of it, but if you think you might, consider doubling the amount of Pancetta.
3. 3
   Just before serving, top with the reserved handful of Arugula, some shavings of Pecorino and some Fleur de Sel. Serve warm or at room temperature.