Farro & Roasted Apricot Salad

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2 cups semi-pearled farro, rinsed and drained

1 tablespoon kosher salt + more to taste

3 tablespoons olive oil

4 small apricots, halved and pitted

1 tablespoon sugar

1 teaspoon ground cumin

1 tablespoon Champagne or white wine vinegar + more to taste

1 cup toasted sliced almonds

3 tablespoons almond oil or hazelnut oil

-- Freshly ground black pepper

1/3 cup crumbled goat cheese

1/3 cup thinly sliced basil

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