Start by making the pomegranate syrup. Place all 3 ingredients in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Reduce heat to medium-low and cook until the mixture has reduced to about ½ cup, approximately 15 minutes, or until it’s the consistency of syrup. Remove from heat and cool. Transfer to a glass jar. This can be made in advance.
In a medium size saucepan, add whole-grain emmer farro to 4 cups of water. Bring to a rolling boil then reduce heat, uncovered and cook for 60 minutes on a low simmer. Turn heat off, drain excess liquid. Cool. This can be made in advance.
Tear escarole into bite-size pieces in medium-size bowl. Toss with frisée, arugula, mint and parsley; set aside. Dice cucumbers into a separate bowl. Place fresh ingredients in refrigerator and chill until ready to serve.
Whisk vinegar and pomegranate syrup until thoroughly incorporated. Set aside. Immediately before serving toss together the escarole/frisée mix with the whole emmer and cucumbers. Dress with olive oil plus a dash of fresh lemon juice, za’atar, salt and pepper to taste.
Plate each serving and top with pistachios, barberries and ricotta.
Drizzle pomegranate syrup/vinegar mixture on top and around the edges of each plate.