Add the farro, beer, water and salt to a pot over high heat, bring to a boil. Reduce heat to medium-low to maintain a low simmer. Add the lid at a vent. Allow to simmer for 20 minutes or until cooked but still chewy. Drain off any remaining liquid. Allow to cool.

In a pot over medium heat add the balsamic, honey and stout beer, simmer until reduced to a syrup, stirring occasionally, about 15 minutes.

In a large bowl add the arugula, blood orange segments, goat cheese, pecans and cooled farro, toss to combine.

Drizzle with glaze just prior to serving.