• See directions in "notes" to make farro. Let it cook while you get the dressing and salad made. You can also make the farro in advance and store in an airtight container in the fridge until ready to assemble salad.

Tahini Dressing

• Stir tahini and pomegranate syrup together in a glass measuring cup. Squeeze the lemon right over the cup. Mix well.
• Grate the garlic over the cup, sprinkle in the salt and pepper. Mix again. It will be thick and pasty.
• Pour in ¼ cup water and mix vigorously until well incorporated. If dressing is still too thick to pour, add water 1 tablespoon at a time, mixing thoroughly before adding any more. Set aside while chopping the salad.

Chop the Salad

• Roughly chop cabbage. Set aside in large bowl.
• Cut red onion into very small dice. If the onion is large, only use half. Add to bowl.
• Trim top off jalapeno pepper. Cut flesh off each side, discarding the seeds. Cut into strips and then across to form very small diced pieces. Add to bowl.
• Cut the top off the fennel bulb. Take the wispy fronds and set aside to sprinkle onto the finished salad. Use a very sharp knife or a mandolin to shave thin slices of fennel from that cut end, towards the root. Add to the salad bowl.
• No need to peel the apple, but wash well. Cut into chunks off each side, discarding the core. Then cut into thin strips...or cut into small dice. Save this to cut last, so it doesn't turn brown. If you're meal prepping this salad, wait to chop the apple until ready to assemble/serve.

Dress and Mix

• Pour half the dressing onto the salad. Mix. Mix some more. The goal would be to lightly dress the salad. Enough dressing so the apple is barely coated, just enough so it doesn't turn brown. Pour a bit more dressing, if needed, and then serve the rest on the side for those who like more.