In a medium saucepan, bring the vinegar and water to a  simmer. Add the sugar salt and stir until dissolved. Remove from heat and transfer to a jar or bowl along with the almonds and the shallots, then chill for at least two hours.

In the same saucepan, combine the farro with the vegetable broth and 1 cup of water. Bring to a boil then reduce heat to a simmer and cook for 30 minutes, or until tender.

Meanwhile make the dressing by combining all of the ingredients in a large bowl and whisking together. Add the cooked farro while it’s still warm then stir together until evenly coated. Lastly, stir in the kale and apricots.

Transfer salad to 5 separate plates or bowls then top with pickled shallots and almonds. Serve immediately or refrigerate for up to 3 days.