1. In a large quantity of salted water, cook the farro uncovered for about 35 minutes. Drain and mix with 1 tablespoon of olive oil. Set aside.
2. Finely chop the vegetables.
3. In a large saucepan, heat 2 tablespoons of olive oil. Add the vegetables and sauté for a few minutes. Do not brown. Add the wine, celery leaves, and thyme. Let the liquid evaporate over low heat. Remove from heat.
4. In a large bowl, mix the farro, vegetables, and 2 tablespoons of basil olive oil.
5. To serve, divide the farro salad onto serving plates. Add a few pieces of goat cheese on top of each salad. Season with pepper and place under the broiler for 1 minute.
6. Serve immediately, with baguette bread.
Note: The farro can be replaced with barley.