Preheat oven to 375°F. Combine farro, 4 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to boil and simmer until tender, about 20 minutes. Drain and cool.

Place walnuts in a pie plate and toast for 5 to 7 minutes until golden. Let cool, then chop coarsely.

In a large bowl, combine farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice, and honey. Season with salt, toss well, and serve garnished with shaved Pecorino cheese.