While you're getting organized, toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant and lightly golden. This brings out their natural oils and deepens their flavor. Set aside to cool. Meanwhile, zest both lemons, then juice them, keeping the zest and juice separate. Slice the red onion into thin half-moons, dice the apricots into 1/4-inch pieces, slice the celery on a bias, crumble or cut the goat cheese into bite-sized pieces, and roughly chop the mint and parsley. Having everything prepped ensures the final assembly comes together smoothly.

Bring a large pot of salted water to a boil and add the farro with the bay leaves. Simmer for 15 minutes, then add the orzo and continue cooking for 8-10 minutes until both grains are tender but still have a slight bite. Drain well in a colander and discard the bay leaves. Spread the warm grains on a baking sheet or large bowl to cool slightly—this prevents them from clumping and allows the dressing to absorb better.

In a small bowl, whisk together the lemon zest, lemon juice, red pepper flakes, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified—this creates a cohesive dressing that coats the grains evenly. In another small bowl, toss the sliced red onion with a squeeze of fresh lemon juice and a pinch of salt, then let it sit for 20 minutes. I like to quick-pickle the onions this way because it mellows their raw bite and adds brightness to the finished salad.

Pour the lemon dressing from Step 3 over the warm grains from Step 2 and toss gently to coat evenly. Add the diced apricots and stir until the grains are well coated. Let this mixture sit for a few minutes to allow the grains to absorb the dressing and flavors to meld. The residual warmth helps the dressing penetrate the farro and orzo.

Add the quick-pickled onion mixture from Step 3, the sliced celery, spinach, toasted almonds from Step 1, goat cheese, mint, and parsley to the dressed grains. Toss everything together gently but thoroughly, being careful not to break up the goat cheese too much—you want creamy pockets of it throughout. Taste and adjust the seasoning with salt and pepper as needed. For the best texture, I prefer to add the spinach and fresh herbs right before serving so they don't wilt too much.

Transfer the salad to a serving bowl or platter. Drizzle with a touch more olive oil and finish with a crack of fresh black pepper for visual appeal and extra flavor. Serve at room temperature or chilled, depending on your preference.