How to Make It
Whisk together olive oil, lemon juice, vinegar, salt, honey, and red pepper in a small bowl. Season with salt and red pepper to taste; set aside.
Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.
Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.
Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.