Winter Greens, Farro, Mushroom, and Grape Leaves Pasta Salad

Serves 6½ cup farro1½ cups water3 oz. angel hair pasta3 tbsp. extra-virgin olive oil, divided4 oz. cremini mushrooms, sliced½ leek, white and light green parts only, chopped1 garlic clove, minced½ bunch dandelion greens, stems removed and chopped in thirds2½ preserved grape leaves, patted dry and chopped2 oz. radicchio, roughly chopped⁵/₈ tsp. kosher salt, divided8 tsp. dried currants, soaked in hot water to soften, then drained¼ cup walnuts, toasted and chopped8 tsp. flat-leaf parsley leaves½ tbsp. lemon juice¹/₈ tsp. pepperRed chile flakes (optional)¼ cup low-fat or whole-milk ricotta cheeseAbout 2 tbsp. toasted plain croutons, crushed

1. Pick over farro for any debris, then rinse. Simmer farro in a medium saucepan with water until tender, 25 minutes; drain.
2. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
3. Heat 1 tbsp. oil in a large frying pan over high heat. Add mushrooms and cook until browned, about 5 minutes. Stir in leek and garlic and cook until fragrant, about 1 minute. Add greens, leaves, radicchio, and ½ tsp. salt and cook until just warm, about 1 minute (add a bit of water if pan starts to scorch).
4. Toss pasta, cooked vegetables, reserved pasta water, currants, walnuts, parsley, 1 tbsp. olive oil, lemon juice, remaining salt, pepper, and chile flakes. Top with dollops of ricotta, croutons, and a drizzle of remaining oil.