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Heat the oven to 350*F.  Layer the baking sheet with parchment paper or tin foil, and spread the bacon evenly on the pan.  Mix the brown sugar and Dave’s Ancho Powder  together in a small bowl and sprinkle evenly on top of the bacon, coating it as much as possible.  Bake the bacon for 10-12 minutes or until crispy.  Remove from the oven and let cool.
Toss the kale leaves with the Extravagonzo Roasted Garlic Culinary Oil and Cayenne Hot Pepper Sea Salt and massage the leaves as much as possible- I like to take small handfuls of leaves in my hands and rub them vigorously, until all the leaves have been rubbed soft.
Once the bacon has cooled, dice it finely and toss with the kale.  Add the pomegranate arils and the cooked farro and toss together.  Season with lemon and Cayenne Hot Pepper Sea Salt if desired, and serve.
This salad will keep overnight- and possibly up to two days- if covered tightly and kept cold in the refrigerator.
Pomegranate Note: How to remove the arils from the pomegranate and not have your kitchen look like a crime scene from splattering red juice:
Slice the pom in half.  Fill a bowl with fresh, cold water, and while holding the pom under the water, break one half open and remove the seeds.  The pith will float to the top, and the seeds will sink to the bottom.  Remove the seeds and they will keep chilled for up to one week.
Farro Note:  Cook the farro according the the instructions on the box.  Typically, farro is cooked similar to pasta- heavily salt the water prior to adding the farro, and cook until the farro is chewy and al dente, and cooked all the way through.  Drain and serve; cooked farro keeps exceptionally well; store in the fridge covered, like rice, for up to four or five days.