Cook the farro according to package directions. Let cool in a serving bowl
Once farro is semi-cooled, add sweet corn, raw green beans, fresh herbs, chopped celery, chopped shallot, and crumbled goat cheese. Add salt and pepper and mix to combine. Sometimes I like mixing in the goat cheese when the farro is still a bit warm, as it melts the cheese and spreads it more evenly for each bite
Add olive oil and white wine vinegar, more salt and pepper to taste, and mix to combine
Before serving (especially after the salad has sat in the fridge for awhile), add more olive oil and vinegar to taste. Salad lasts in fridge for up to 1 week