Directions

• In a medium pot, bring 3 quarts of water to a boil and add 1 1/2 tablespoons of Kosher salt. Add the farro, reduce the heat to keep the water at a low boil and set a timer for 10 minutes. While the farro cooks, halve the tomatoes and place into a medium bowl. Once timer goes off, remove a few farro grains to test for doneness. The grains should be softened, but still have a little bite. The brand I purchase typically takes about 12-14 minutes to cook through. Drain and rinse the farro under cold water and allow it to drain. Spread the farro onto a paper towel lined dinner plate to cool and continue to drain.
  
• In a medium pot, (I typically use the same one I used for the farro, just rinsed out a few times), bring another 3 quarts of water and 1 1/2 tbsp Kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. Once the water boils, add the broccoli and cook until it is bright green (this should take 30-40 seconds). Using a spider strainer or regular strainer, remove the broccoli and plunge into the ice bath. Drain the broccoli then place onto another plate lined with a few sheets of paper towel. Blot the broccoli dry gently. It doesn’t need to be bone dry, but less moisture will make the dressing cling better. Cut the broccoli into 1/2 inch pieces and add to the bowl with the tomatoes. Slice the mozzarella into coins and add to the bowl. Slice the basil into ribbons and add to the bowl. Add the farro to the bowl and toss.
• Make the dressing by whisking the honey, Dijon, and balsamic vinegar together, then slowly drizzle in the olive oil, while whisking continuously. Season the dressing with kosher salt and black pepper to taste.
• Dress the salad and toss. Season to taste with kosher salt and pepper.