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1
Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper.
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2
Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed.
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3
Drain any water that is left.
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4
Transfer the wheat berries to a large bowl.
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5
Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper.
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6
Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed.
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7
Drain any water that is left.
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8
Transfer to the bowl with the wheat berries.
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9
(The grains can be made up to a day in advance and refrigerated.)
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10
While the grains cook, make the mustard vinaigrette.
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11
Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl.
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12
Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified.
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13
Taste and season as necessary.
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14
Heat a large skillet over high heat.
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15
Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes.
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16
Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes.
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17
Remove from heat, cool and halve.
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18
Add the tomatoes, scallions and basil to the grains.
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19
Pour the vinaigrette around the sides of the bowl; toss and fold the salad together.
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20
Transfer to a platter and grate the goat cheese over top.
