Simmer farro, apple cider, salt, bay leaves, and 2 cups water until farro is tender and liquid evaporates. If all liquid evaporates before farro is done, add a little more water. Let farro cool and discard bay leaves.
Whisk together olive oil, lemon juice, and pinch of salt. Add farro, cheese and pistachio nuts and mix well. Fold in greens, herbs, tomatoes, and radish. Salt to taste.
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