Pickle the red onions overnight by adding them to an airtight jar and pouring the apple cider vinegar over top. Refrigerate for at least 4 hours or overnight. After they've pickled, chop the red onions and set aside.
Preheat oven to 400 degrees Fahrenheit.
Thoroughly rinse the farro and add to a medium pot along with three cups of water. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes or until tender. Drain and set aside.
Clean, de-stem, and scoop out the gills of the portobello mushrooms. Place all four, gill-side-down, on a large baking sheet lined with parchment pepper. Sprinkle with the tops with salt and pepper and roast for 20-25 minutes or until tender. Let cool and slice.
To make the dressing, add minced shallots, lemon juice, white wine vinegar, tahini, olive oil, sea salt, and black pepper to a bowl and whisk together.
To assemble the salad, add the sliced lacinto kale to a large bowl and pour the dressing over top. Massage the dressing into the kale for 1-2 minutes. It will seem like there is too much dressing, but there are plenty more ingredients to add!
Add in the cooked farro, cherry tomatoes, chopped red onion, and aminos or soy sauce. Toss the farro salad until the dressing is evenly distributed.
To plate, scoop a mound of the farro salad onto a plate and gently layer a sliced portobello alongside the salad. Serve and enjoy.