For regular, NOT quick-cook farro: Rinse the farro with fresh clean water. Fill a large saucepan with cold, salted water and bring to a boil. Add the farro, stir, and reduce heat to medium-low. Farro should be fully immersed in water. Cook for 25-30 minutes, or until farro is cooked through. Drain completely and spread the cooked farro in a layer over a piece of parchment paper or clean baking sheet (if you are using quick-cook farro, cooking time will be cut in half).
Add ingredients for the vinaigrette into a jar. Cover with a tight-fitting lid and shake vigorously to combine. Set aside until ready to use.
As soon as the farro has cooked and cooled completely, transfer to a large salad bowl and toss with the fresh greens. Top with the chopped celery, carrots, persimmons, beets, dried cranberries, pomegranates, and slivered almonds. Gently toss to combine.
Just before serving, add the burrata cheese to the salad and drizzle with the prepared balsamic vinaigrette. Best served immediately.
NOTE: the thyme shown in these images was simply used as a garnish and not an integral part of the actual recipe.