Place farro and water in a pot and bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes.
Drain and rinse with cool water, then drain thoroughly. Let cool completely and store chilled until ready to use.
To make the dressing, place all ingredients except the oil in a blender or food processor and process until smooth.
Slowly stream in oil and let mix until smooth, creamy and emulsified. To make by hand, whisk together shallot, lemon juice, vinegar, honey, mustard and salt until smooth, then stir in poppy seeds.
Whisking continuously, slowly add oil in small additions until smooth, creamy and emulsified.
Store chilled until ready to use.
To assemble salad, toss farro, strawberries and almonds with dressing as desired.
Add basil and gently toss to combine. Serve chilled or at room temperature.
