Bring 2 cups of water to a boil. Add the garlic, salt, and dried farro. Simmer for 30 minutes or until chewy-tender. If there is any liquid left, strain it out but reserve it for thinning the salad if needed.
Whisk the ricotta and blue cheese together in a small bowl. Stir in the thyme and salt. Set aside.
Whisk all of the dressing ingredients together in a small bowl except the olive oil. Once the salt is dissolved, continue whisking while drizzling the olive oil into the vinegar base. Correct for seasoning.
Drizzle 1 1/2 tablespoons of the vinaigrette over the whole kale leaves. Light rub to ensure complete coverage.
Heat up a dry grill pan or skillet over high heat on the stove. Add the leaves in one layer - it's okay if they're touching. "Grill" them for one minute and flip. The edges should be crispy and a little charred. "Grill" for an additional 30 seconds to a minute. Remove and allow to cool. Repeat until all the kale is grilled. (You can use your outside grill too, using a heated vegetable pan.)
When the kale has cooled enough for handling, remove the center stem and tear the leaves into large pieces.
Drizzle two teaspoons of the vinaigrette on the plums and toss. Add them all at once to the hot dry grill or sauté pan. Cook for 30 seconds or until just beginning to soften.
Stir the cheese mixture into the warm cooked farro, reheating if needed. Add one tablespoon of the vinaigrette. Season with additional salt and pepper to taste. Spoon into a serving bowl. Top with the kale and plums. Drizzle with the remaining vinaigrette.