1. Rinse the farro and place it in a pan with about 500 mL (18 fluid ounces) of water. Add a pinch of salt and bring to a boil. Simmer for about 25 minutes, or until the farro is cooked but still chewy. Drain well, season, and stir through 1 tablespoon of olive oil.
2. Cut the radicchio into thin wedges. While you're doing this, start to heat up the griddle pan. In a large bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar, garlic, sugar, and marjoram.
3. When the griddle is hot, start to grill the radicchio wedges. This can be done in batches — the aim is for the radicchio to wilt and brown slightly. As it comes off the griddle, place it straight into the dressing and toss it around, seasoning as you go.
4. To assemble the salad, arrange the wilted radicchio on a serving plate with the salad leaves. Sprinkle with the farro and pour over any dressing left over from the radicchio. Finally, top the salad with the figs, pomegranate seeds, and crumbled blue cheese and with the chervil, if liked.
Tip: To remove the seeds from a pomegranate, place one-half cut-side down in the palm of one hand (over a bowl). With the other hand, whack the pomegranate with a rolling pin or heavy object. Seeds should fall out without too much pith.