Combine water, farro, butter and a pinch of salt in a small saucepan. Stir to combine.
Bring to a boil over high heat, then reduce to a simmer and cook, covered, until all the water has been absorbed and the grain is plump and chewy, approximately 30 minutes.
For the Salad Base:
I prepare the collard green salad base while I am waiting for the farro water to boil so that it has time to marinate in the dressing and tone down some of its natural, raw bite.
Wash your collard greens and remove the center stalk in each. Pile them all up in a neat little pile then roll them up lengthwise all together. Slice the roll like you would a Jelly Roll dessert, but as thinly as possible. Place all the strips into a large mixing bowl, tossing to free the individual strips.
In a bowl or a salad dressing container, mix together the vinegar, olive oil, mustard, salt and pepper. Shake or whisk to combine. You are using enough mustard and not too much oil, so this should emulsify nicely. Pour approximately 2 tablespoons of dressing over the collard greens along with the juice from 1 lemon. Toss to coat. Sprinkle with cherries and almonds, cover with plastic wrap and refrigerate until ready to eat.
Vidalia Onion and Peach Glazed Chicken:
Rinse and pat chicken breasts dry. Season with a pinch of salt and pepper on each side. I am conservative with my salt, but you can salt as you wish.
Whisk together champagne vinegar, peach preserves, chili paste, a pinch of salt and some freshly cracked pepper. Set aside.
Heat a cast iron skillet or stainless steel pan over medium heat until searing hot. Sear the chicken for 2 minutes on each side then remove to a plate, tent loosely with foil.
Add the onions and peaches to the pan and sauté until the onions begin to release their juices, stirring frequently to keep them from burning. Pour the peach preserve mixture into the pan and stir almost continuously until the onions are soft.
Return the chicken to the pan and cover with the peach mixture. You want to make sure that you mound up that sauce on top of the chicken and coat every last inch. I insert an individual thermometer into my breasts at this point to take out the guess work.
Bake in the preheated oven for 8-15 minutes until a thermometer inserted into the thickest part reads 165°. This cook time wil vary greatly depending on the size of your chicken breast and if you still have the tenderloin attached. Mine were small with the tenderloin and they took 8 minutes.
Remove chicken from the pan and tent loosely with foil. Let rest 10 minutes. I know you are hungry, but resist. It’ll be worth it.
While your chicken rests, reduce the sauce over medium heat if you wish and assemble the rest of your salads.
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