Yield: 4 servings.

2 cups blackberries, divided
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. red onion, finely chopped
½ tsp. cloves, ground
1/8 tsp. sea salt, Mediterranean coarse grind
2 Tbsp. olive oil
1¼ cups chicken stock
½ cup farro
4 cups red or rainbow Swiss chard, stems removed, leaves thinly sliced
4 radishes, cut into wedges
2 Tbsp. red onion, thinly sliced
¼ cup ricotta salata, thinly sliced

For blackberry clove vinaigrette: Place ½ the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, ¼ tsp. cloves and salt in blender. Cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well-blended. Set aside. Bring stock, faro and remaining ¼ tsp. cloves to boil in medium saucepan. Reduce heat to low; cover and simmer for 20 minutes or until faro is tender. Remove from heat. Let stand 5 minutes. Drain any remaining liquid. Transfer to large bowl to cool.

To assemble salad: Place 1 cup chard greens on each plate. Top with faro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with blackberry clove vinaigrette.