Add in Faro to boiling water and cook for ten minutes. While faro is cooking whisk together your liquid ingredients: olive oil, balsamic vinegar and honey into a small bowl and set aside.  Drain into a colander and cool till room temp.

In a large bowl toss faro with peaches, cherries, walnuts, mint, Gorgonzola and salt and pepper. Toss with liquid mixture until all is coated. Garnish with mint lives and peach slices.