Rinse 1 cup farro under cool running water. Cook in boiling salted water according to package directions. Drain and rinse under cool water, then set aside to cool completely. Meanwhile, make the dressing and prepare the remaining ingredients.

Mince 1 small shallot (2 to 3 tablespoons) and place in a medium bowl. Add ½ cup white wine vinegar, ¼ to ½ teaspoon red pepper flakes, and a pinch of kosher salt. Stir to combine and let sit for least 15 minutes for the shallots to pickle.

Trim the stalks from 2 pounds broccoli and set aside. Cut the head crosswise into ¼-inch-thick slices, then chop any larger slices into bite-sized pieces. Transfer to a large bowl. Trim the dry end from the stalks, then peel the stalks until you reach the tender inner flesh. Cut the stalks crosswise into 2- to 3-inch-long pieces, then thinly slice the pieces lengthwise into planks. Stack the planks and cut into matchsticks. Add to the bowl with the broccoli florets.

Coarsely chop ¾ cup smoked almonds. Cut 4 ounces sharp cheddar cheese into small dice. Add the almonds, cheese, and ¾ cup golden raisins or dried cranberries to the bowl of broccoli.

When the shallots are ready, add ⅓ cup extra-virgin olive oil, 1 tablespoon Dijon mustard, and ½ teaspoon of the kosher salt. Whisk to combine.

Add the cooled farro and remaining ½ teaspoon kosher salt to the broccoli and toss to combine. Reserve ½ cup of dressing for serving, and pour the rest into the salad and toss until everything is well-coated. Taste and season with more kosher salt as needed. Divide the salad into 6 pint-sized containers and refrigerate. When ready to serve, drizzle with a little of the reserved dressing.