Cook the bulgur according to package instructions. 1 cup of uncooked bulgur will yield about 3-1/2 cups. Allow to cool. Can be made the day before.
Whisk together the olive oil, champagne vinegar, sumac, and honey.
Fluff the bulgur with a fork or spoon. Mix in the celery and red onion. Stir in the dressing. Add the grapes, goat cheese, mint, and almonds - reserve a tablespoon of almonds to sprinkle on top of the salad - and stir to combine all the ingredients. Garnish with mint leaves and reserved almonds. If not serving immediately, refrigerate until ready to serve.