Farro & Kale Salad

4 ounces pancetta, diced
1 tablespoon butter
1 medium sweet potato, peeled and small dice
1 1/2 cups farro
3 cups water
1 large shallot, sliced
1 large honey crisp apple, diced
4 cups kale, stems removed and chopped
1 teaspoon white balsamic vinegar
1 teaspoon paprika
1/8 – 1/4 teaspoon cayenne
Salt and pepper, to taste
Parmesan cheese, for garnish

1. In a medium saute pan over medium heat, cook pancetta until brown and crispy. While pancetta cooks,  cook farro and sweet potato. Heat a large pot over medium heat. Melt butter and add sweet potato. Saute for 2-3 minutes until sweet potato softens just slightly and is coated in melted butter. Add farro and toss to toast farro and coat with sweet potato and butter mixture. Add a big pinch of salt and 3 cups of water. Simmer until all water has absorbed into farro. Farro should be toothsome but tender and sweet potatoes should be cooked through.
2. Once pancetta in finished cooking, remove it from pan with a slotted spoon and set aside on a paper towel to drain excess fat. In the fat left behind in the pan, saute shallot and apple. Cook shallot and apple for 3-4 minutes, until both have softened. Add kale and stir to combine. Cook until kale is wilted, another 2-3 minutes. Season with vinegar, remove from heat and set aside.
3. Season farro with paprika and cayenne. Season to taste with additional salt if necessary. Plate farro and sweet potato mixture in a large serving dish. Top with kale mixture. Garnish with crispy pancetta and shaved parmesan and serve.