This is a classic Mediterranean light lunch that I love to serve over mixed greens. The combination of pear and walnuts with the naturally sweet nutty flavor of barley is superb! The little sprinkle of feta gives it a nice touch, but if you would like to keep it vegan, you can leave it out and it’s still delightful!
Ingredients:2 Tbsp olive oil
1 leek, well rinsed and thinly sliced
1 cup hulled barley
2½ cup water
1 pear (anjou), rinsed and diced
2 Tbsp chopped walnuts
2 Tbsp organic feta cheese
Dressing:¼ cup extra virgin olive oil
2 Tbsp apple cider vinegar
½ tsp Dijon mustard
¼ tsp coarse salt
fresh ground pepper
RECIPE: Apple, Fennel & Walnut Salad with Apple Cider Vinaigrette
Directions:
Heat 2 Tbsp olive oil in a medium cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) and sauté leek for 2-3 minutes, while stirring occasionally. Add barley to the pan and stir to coat well with the sautéed leeks, continue to cook for an additional 2-3 minutes. Add water to the pan and continue to cook, covered for 15 minutes. Turn off the heat and keep lid on for 5 more minutes. Transfer to a medium bowl and add the diced pear, and walnuts and stir again gently; let it cool for 5-10 minutes. Meanwhile, place all dressing ingredients in a small container and whisk briskly to blend well. Add the dressing to the barley salad and stir well. Sprinkle with feta cheese when ready to serve.
This recipe originally appeared on Cuisinicity.com.
