Prepare the Salad Ingredients:

1. Prepare the Farro per package instructions.
2. Preheat oven to 375F. While the Farro cooks, peel and slice the sweet potatoes and onion. Coat the sliced vegetables with 2 T olive oil, and generously salt and pepper.  Scatter across a sheetpan and place in preheated oven for 40 minutes, until veg are tender.
3. Stack several de-stemmed kale leaves and roll tightly into a bundle.  Using a sharp knife, thinly slice into “shreds”.  Place all in a bowl, squeeze the lemon half over and sprinkle some salt.  Set aside.
4. Into a medium saucepan, heat the remaining 2 T oil, or you can substitute butter, if desired.  Toss in the smashed garlic and the sliced mushrooms and saute 5-7 minutes until cooked through and they just begin to give up their juices. Set aside.

Make the Salad Dressing:

1. Into a jar or other dish with a lid, place the mustard.  Generously salt and pepper.  Add the honey, vinegar and oil.  Seal jar with lid. Shake to emulsify.

Compose the Bowls or Mix the Salad

1. If desired, place each of the ingredients:  farro, sweet potatoes, onions, kale and mushrooms into a bowls.  Alternatively mix all ingredients together in a large bowl. Add dressing and toss.
2. Fry eggs and place atop each salad.
3. Serve immediately.