3 cups of seedless red grapes, halves crosswise
Coarse salt and freshly ground pepper
2 bunches Concord grapes
3 ounces farro
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
1. Preheat oven to 250 degrees. Arrange red grapes on a rimmed baking sheet. Sprinkled 3/4 teaspoon salt. Concord grape bunches in the center of red grapes. Bake until grapes have shrunk about half their size but are still juicy, about 1 hour 30 minutes. Let cool.
2. Meanwhile, combine farro, 1 tablespoon rosemary, 1 1/2 teaspoons salt in 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.
3. Heat 1 tablespoon oil in 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 pepper. Stir in red grapes. Let stand for 20 minutes.
4. Gently stir in greens just before serving. Arrange salad on platter, and garnish with bunches of Concord grapes.