Combine the farro, water, and ½ teaspoon of salt in a saucepan over medium-high heat. Cover and bring to a boil, then lower the heat to take from a boil to a simmer, and simmer gently for about 15 minutes if semi-pearled, longer if whole. Cook until tender, but not so long that the grains become mushy. Drain off any extra water and set aside.

Coarsely chop the olives and place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, honey, lemon juice, raisins, and ½ teaspoon of salt. Stir well and set aside (or refrigerate) until ready to serve the salad.

The olive mixture is best at room temperature, so if you ’ve refrigerated it, set it out for 30 minutes before doing the final toss. Combine the farro and olive mixture in a bowl and mix to combine well. Taste and add more salt or lemon juice if needed. Serve topped with thin strips of shaved pecorino.