Squeeze 1/3 cup grapefruit juice from half of the grapefruit and place the juice in a small saucepan. Add the honey and bring to a boil over medium-high heat. Reduce to ¼ cup and remove from the heat. Whisk in the salt, vinegar, and oils.
Cut away the peel and pith of the remaining grapefruit half. Cut the sections away from the membranes and chop fine. Stir the chopped grapefruit sections into the vinaigrette.
For the salad
Heat the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring often, until the stems are crisp-tender, 3-4 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
Stir in the chopped blanched or steamed Swiss chard leaves, add salt and pepper to taste, and stir the mixture until the chard is coated with oil, 30 seconds to a minute. Remove from the heat and transfer to a large bowl.
Add the cooked Five Grains, walnuts, and parsley to the bowl. When ready to serve, toss with the dressing.
Note: To steam chard leaves, separate from the ribs, wash thoroughly, and place in a steaming basket over 1-2 inches of boiling water. Cover and steam for 2-3 minutes, until wilted. Rinse briefly in cold water and squeeze out the excess water. Chop coarsely.
This recipe is provided courtesy of Central Market. Original recipe was adapted from Martha Rose Shulman from the New York Times.