Thinly sliced red onion, place in a bowl, sprinkle with raspberry vinegar and a little sugar. Let sit until ready to compose salad, then drain.
Slice peaches into thin wheels. Toss with a splash of olive oil olive and Wood's Bourbon Barrel Aged Maple Syrup. Season with salt and pepper and grill over high heat until grill marks form, turning once.
Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. (The dressing recipe makes enough for two salads)
Toss arugula and farro with dressing. Arrange arugula mixture on a platter with grilled peaches. Add red onions and blueberries. Top with crumbled blue cheese and rough chopped pistachios.
