Trim the ends of the leek and then cut it down the center lengthwise. Rinse out any dirt that may be lingering instead it's layers and then, with the cut side facing down, thinly slice half moon strips.

Heat 1 Tbsp olive oil over medium heat and add leek pieces along with a pinch of salt. Cook, stirring often, until the leek has softened and is starting to caramelize. This will take about 30 minutes and you may need to adjust the heat down during the second half of the cooking time if the leek pieces are starting to burn instead of caramelize. Remove from heat and set aside.

While your leeks are caramelizing, place the farro and 1 tsp of salt in a medium saucepan and add enough water so the farro is covered. Bring to a boil over high heat and then reduce to medium-low and let simmer for 20-30 minutes, adding more water as needed to keep it covered, until it's softened but still has a slight chewiness to it. Remove from heat, drain, and set aside.

In a large mixing bowl, whisk together the remaining 1/4 cup olive oil, honey, vinegar, mayonnaise, and a pinch of salt and pepper until emulsified. Add the caramelized leek pieces and whisk to combine.

Add the radicchio, baby kale or lettuce, fennel, and farro to the mixing bowl and toss to cost with dressing. Taste and season with more salt or pepper, if needed.

Transfer to a serving bowl and top with the fresh fig pieces. Serve right away.