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1. Bring 5 cups water to a boil in a large
saucepan. Add farro and 1/4 teaspoon salt to
boiling water; cook 15 minutes or until al dente.
Drain; cool at room temperature 15 minutes.
Combine farro, cherries, celery, walnuts, and
parsley in a large bowl.
2. Combine lemon juice, mustard, honey, pepper,
and remaining 1/4 teaspoon salt, stirring with a
whisk. Gradually add oil, stirring constantly with
a whisk. Pour dressing over farro mixture; toss to
coat.
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