Instructions

1. Heat a medium saucepan over medium-high heat. Add 2 tablespoons of the olive oil and the shallots and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes.
2. Reduce the heat to medium and add to the pan 2 cups of water, the oregano, and ½ teaspoon of the salt. Bring to a simmer and cook for about 25 minutes, stirring occasionally until the farro is cooked through and tender. Remove the oregano sprigs, drain, and set aside.
3. In a large bowl, whisk together the lemon juice, orange juice, remaining ⅓ cup olive oil and ½ teaspoon salt. Add the warm, cooked farro and toss to coat. Add the cherries, toasted walnuts, cucumber, and kale. Mix well to combine. Crumble in the goat cheese and toss gently to just mix through.