Directions1. Combine the farro, pole beans, tomatoes and tarragon in a medium size mixing bowl.
2. In a small mixing bowl whisk together the mustard, maple syrup, oil, vinegar, salt and pepper. Add to the farro mixture, stirring well and adding additional salt and pepper as desired.
3. Serve immediately, garnished with the chopped toasted almonds or refrigerate in an airtight container for up to 2 days.