Plumcot Farro Salad
Fill a large pot 3/4 full of water and bring to a boil.
Add in dried farro to boiling water and cook for 10 minutes. While farro is cooking, whisk together olive oil, balsamic vinegar and honey into a small bowl for 60 seconds and set aside.
Drain farro into a colander and cool until room temperature. In a large bowl, toss farro with plumcots, cucumbers, almonds, red onion, goat cheese, salt and pepper. Toss salad with balsamic dressing. If serving salad later in the day, refrigerate salad and dress 30 minutes before serving.