1. Preheat oven to 450

2. Bring a medium pot of water to boil over high heat. Add salt.

3. Place sliced shallot into bowl with white wine vinegar and salt, mix, and set aside to pickle

4. Line a baking pan with foil.

5. In a large bowl, combine garlic, half of goat cheese, 1/2 tsp salt, and chicken. Mix with hands and form into 10 equal balls, about 1.5 inch. Arrange on pan spacing apart. Bake for 12 minutes

6. Stir faro into water and boil until tender, but chewy (20+ minutes). Drain faro and return to pot with heat off. Cover to keep warm.

7. Stir fig jam and balsamic vinegar to combine and set aside

8. Add sour cream, dijon, spinach, shallot and pickling liquid, 1 tbsp olive oil to farro and stir to combine.

9. Add chicken meatballs to jam vinegar mix and toss to coat then plate over farro. Drizzle over remaining jam mixture and garnish dish with remaining goat cheese crumbles