Farro - Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
Make vinaigrette - Dice shallots. Combine shallots with vinegar, mustard, honey, oil (the portion for the vinaigrette), and lemon juice. (Can be done up to 5 days ahead)
Marinate beans - Drain and rinse beans. Combine beans with half the vinaigrette (reserve the other half for dressing). Marinate for at least 20 minutes and up to 3 days. (Can be done up to 3 days ahead)
Strawberries - Quarter strawberries.
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Heat a skillet over medium-high heat. Add oil (the portion for the salad) and then beans (including marinade) and farro. Saute until marinade has cooked off and everything is heated through, 2 to 3 minutes.
Assemble salads by topping spinach with farro, beans, strawberries, crumbled cheese, and almonds. Finish with reserved half of vinaigrette at the table. Enjoy!