Get cooking: Preheat your oven to 425°F (220°C). Bring a pot of salted water to a boil. (This is for the farro, follow the instructions for cooking the farro on your bag/box)

Cook the farro: Add the farro to the boiling water and reduce heat to medium-high. Cook for 30 minutes, or until tender. Drain the farro and let it cool slightly.

Prepare the fennel + apple: (Here is where you need to decide if you want your apple roasted. In the recipe video, I roasted my apple, going forward I decided I prefer the apple raw, I love the crunch!) While the farro is cooking, toss the fennel & apple with olive oil, salt, and pepper on a baking sheet. Arrange in a single layer and roast until tender, about 10 minutes. Being careful not to burn. If you don't have a fennel bulb you can skip this part!

Make the vinaigrette: In a small bowl, whisk together mustard, maple syrup, apple cider vinegar, and oil until emulsified. Stir in shallots and thyme. Season with salt and pepper.

Toast the pecans: Heat a 10-inch skillet over medium heat. Add olive oil and toast pecans for about 2 minutes, stirring frequently, until fragrant. Season with a pinch of salt.

Assemble the salad: In a large bowl, combine arugula, farro, roasted apples, roasted fennel, toasted pecans, and 3/4 of the vinaigrette. Toss well to coat.

Serve: Plate the salad and top with the remaining vinaigrette and grated gouda cheese. Adjust seasoning to taste.