Preheat oven to 450 degrees F.

Make the farro pilaf. Heat 1 tablespoon oil in a medium pot over medium heat. Add the onions and saute until softened, about 4-5 minutes. Add 1 teaspoon minced garlic and 1 cup farro and lightly toast the grains, about 1 minute. Add ¼ cup white wine and bring to a simmer. Continue to cook until almost all of the wine has evaporated. Add 2 cups vegetable or chicken stock and bring to a boil. Cover the pot, reduce heat to low, and cook for 25-30 minutes or until the grains are soft. Keep warm.

Meanwhile, make the roasted tomatoes. Toss the halved cherry tomatoes with 2 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 clove minced garlic, and salt and pepper. Spread the tomatoes on a baking sheet in one even layer. Roast the tomatoes for 15-20 minutes or until softened.

Toss asparagus with 2 tablespoon olive oil, salt, and pepper. Roast for 15 minutes or until tender.

Make the goat cheese croutons. Slice the goat cheese into ¼ inch thick slices and coat in flour, shaking off the excess. Dip the goat cheese in the beaten egg and coat in panko. Heat 2 tablespoon oil in a nonstick saute pan over high heat. Pan-fry the goat cheese croutons until browned, about 1 minute. Flip and cook until browned on the other side, about another minute. Remove from heat and set aside.

Wipe the pan clean and add 1 tablespoon balsamic vinegar, 2 tablespoon brown sugar, and 1 tablespoon olive oil. Bring to a simmer and add ½ cup pecans. Simmer for 1 minute and remove from heat. Spread the pecans on parchment paper and let cool.

Make the basil vinaigrette. Blend ¼ cup fresh basil with ¼ cup red wine vinegar, 1 teaspoon garlic, 1 tablespoon honey, and 1 teaspoon dijon mustard. Slowly add ⅓ cup olive oil, emulsifying the mixture. Season with salt and pepper.

Assemble the roasted tomato and farro bowls. Portion the farro into 4 bowls and top with roasted asparagus, roasted tomatoes, goat cheese, croutons, arugula, and balsamic pecans. Drizzle basil vinaigrette on top and serve.