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Combine farro with 5 cups water and 3/4 teaspoon salt. Bring to a boil, cover and reduce heat to medium-low. Simmer 15 minutes, then drain. Meanwhile, make dressing: Whisk red wine vinegar, parsley, mustard, 1/4 teaspoon salt and pepper. Add olive oil in a thin stream, whisking constantly.
Trim stem ends from Brussels sprouts. Peel apart sprouts into individual leaves. Heat a large stainless skillet over medium-high heat. Add pancetta and cook over medium heat 5 minutes, until crisp. Add minced garlic cloves and Brussels sprout leaves. Cook 2 to 3 minutes, until leaves are bright green. Remove from heat and add drained farro and dressing. Transfer to a serving bowl and toss with blue cheese. Serve warm.