1. Rinse farro, place in a quart-sized jar or medium bowl, and cover with water; let sit overnight at room temperature.
2. Drain farro, transfer to a large saucepan, and fill with enough water to cover by 2 inches. Bring to a boil, then reduce heat to low and simmer until farro is tender but still chewy, 10 to 15 minutes. Drain farro, spread out on a baking sheet, and refrigerate until chilled, about 30 minutes.
3. Thinly slice green parts of scallions and place in a large bowl. Trim roots off of white parts and cut them into 1 inch-long pieces. Heat 1 tablespoon oil in a large skillet over high heat until shimmering. Add scallion whites and cook, without moving, for about 30 seconds. Stir once and continue to cook until well browned, about 2 more minutes. Transfer to baking sheet with farro.
4. Shred carrot on the large holes of a box grater and place in bowl with sliced scallion greens. In a large bowl, whisk together vinegar, honey, and mustard. While whisking, add remaining 1/4 cup oil in a slow stream; stir in chives and season with salt and pepper to taste.
5. Add chilled farro-scallion mixture, cheddar, and cherries to bowl with carrot mixture. Add vinaigrette, toss to combine, and season with salt and pepper to taste before serving.
Source: Hannaford fresh Magazine, July - August, 2017