In a medium saucepan, bring the farro and broth to a boil. Stir in the butter, thyme, and 1 teaspoon of the dijon mustard. Reduce heat to a low simmer and cover. Cook covered for approximately 20 minutes, or until the farro is tender and most of the liquid has been absorbed. Stir to blend flavors, then pour into a colander to drain excess liquid and remove thyme sprig. Transfer farro to serving bowl and fluff with a fork. Let cool slightly.
In a small saucepan, combine juice, syrup, and fresh cranberries. Bring to a boil over medium heat and cook for about 5 minutes until cranberries begin to burst. Remove from heat and stir in the remaining teaspoon of mustard, vinegar, salt, pepper.
Toss the cooled farro with the apple, parsley, and celery. Stir in the cranberry mixture and pecan pieces.
Optional, garnish with fresh parsley or thyme. Serve warm or cold.