Put the farro and water in a medium saucepan and bring to a boil over high heat. Lower heat until the water simmers, put on the lid and cook until the farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.
In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, shallot, mustard, salt, pepper, and turmeric. Add the cooked farro, figs, arugula and toss well. Crumble the feta over the top and toss again. Serve warm or at room temperature.
Recipe reprinted with permission from "California Figs: A Collection of Recipes for Fig Lovers" by California Fig Board Advisory.