- 3 cups seedless red grapes (about 1 pound), halved crosswise
- Coarse salt and freshly ground pepper
- 2 bunches Concord grapes
- 8 ounces farro (about 1 1/2 cups; <a href="http://www.kalustyans.com" target="_blank">kalustyans.com</a>)
- 2 tablespoons coarsely chopped fresh rosemary
- 1/4 cup extra-virgin olive oil
- 2 small red onions, sliced into 1/2-inch-thick rounds
- 1 tablespoon sherry vinegar or red-wine vinegar
- 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
- Preheat oven to 250 degrees. Arrange red grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Place Concord grape bunches in the center of red grapes. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.
- Meanwhile, combine farro, 1 tablespoon rosemary, and 1 1/2 teaspoons salt in a medium saucepan; cover with water by 1 inch. Bring to a simmer, and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions and remaining tablespoon rosemary for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Pour mixture over farro; toss. Season with 1 teaspoon salt and some pepper. Stir in red grapes. Let stand for 20 minutes.
- Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes.
Substitution: If you can't find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it.