Nutty pepitas, whole-grain farro, and grilling takes these grapes from dessert to dinner-worthy.
1. Set grill to medium-high. In a multi-cooker or electric pressure cooker, combine the farro and 2 cups water. Seal and bring to high pressure. Cook, under pressure, 8 min. Allow pressure to release naturally 5 min., then switch to quick release. Drain any excess liquid.
2. Meanwhile, in a large bowl, combine the oil, cayenne, salt, and pepper. Add the grapes and gently toss to coat, keeping grapes on vines. Place grapes on grill and cook 3–4 min., until lightly charred. Transfer to cutting board and let cool slightly. Remove grapes from vines and add to large bowl, along with farro, vinegar, and pepitas. Crumble the Cotija into bowl and toss. Season with salt and pepper.
3. Chop the chives and use as garnish.