In a pot of salted boiling water, cook farro for about 35 minutes or until tender. Drain and set aside to cool.
Make the dressing: In a small bowl whisk together olive oil, white wine vinegar, lemon, garlic, maple syrup, salt, and pepper.
Assemble the salad: Toss cooked farro with watercress, carrots, cheese, dried tart cherries, basil, mint, and sliced almonds. Drizzle the dressing over the salad and toss again. Taste and adjust seasonings. Let salad sit at room temp for 15 minutes, then serve. Store leftovers in an airtight container in the fridge. This makes a great lunch the next day.
Recipe by Love and Lemons at https://www.loveandlemons.com/watercress-farro-salad-tart-cherries/