Bring 1 large and 1 medium pots of water to boil on stove. Salt water, if desired. (Pots are for cooking the brussels sprouts and farro).
Meanwhile, prepare brussels sprouts by shredding them in your food processor using the slicer attachment. You may also slice thinly by hand using a sharp knife, or using a hand-held mandolin.
When medium pot of water boils, add farro. Boil for 12 minutes. Drain when complete and set aside.
When large pot of water boils, add shredded brussels sprouts and blanch for 1-2 minutes, or until they are bright green and barely softened. Immediately drain and transfer to large bowl of ice water to stop the cooking and preserve the color.
To prepare cherries- place dried cherries in a small bowl and cover with boiling water. Let sit for about 10 minutes or until cherries become plump and soft. Drain and set aside.
To prepare the vinaigrette- combine minced shallot, vingear, olive oil, and honey in a small bowl. Season with pinch of salt and pepper. Whisk together and set aside.
Chop your toasted hazelnuts and slice the cheese- set aside. (Note- to toast your own hazelnuts, bake nuts in 350 degree oven for 15 minutes, stirring once. Then rub hazelnuts together aggressively in a kitchen towel to remove skins).
