Heat a medium pot of salted water to boiling on high. Add the farro and cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water. Set aside as you continue cooking.

While the farro cooks, wash and dry the fresh produce. Cut the cherry tomatoes in half lengthwise. Trim off and discard the roots of the lettuce; slice the heads in half lengthwise. Pick the parsley leaves off the stems; discard the stems. Quarter the lemon and remove the seeds. Cut out and discard the fennel core, then thinly slice the bulb. Place the sliced fennel in a small bowl of ice water with the juice of 1 lemon wedge to keep the fennel crisp and prevent browning. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot).

Heat a large, dry pan (nonstick, if you have one) on medium high until hot. Add the sunflower seeds and toast, stirring frequently, 3 to 4 minutes, or until browned and fragrant. Transfer the toasted sunflower seeds to a small bowl and set aside as you continue cooking.

In a small bowl, combine the honey, shallot and the juice of the remaining 3 lemon wedges. Season with salt and pepper and slowly whisk in 2 tablespoons of olive oil until well combined.

Drain the fennel thoroughly. In a large bowl, combine the cooked farro, lettuce, watercress, tomatoes, parsley, drained fennel and all but a pinch of the sunflower seeds. Season with salt and pepper and add enough vinaigrette to coat the greens (you may have extra vinaigrette); toss to thoroughly mix.

Divide the salad between 2 plates. Using a peeler, shave the Pecorino cheese on top and garnish with the remaining toasted sunflower seeds. Enjoy!