Warm Jeweled Barley Salad with Honey-Mustard Dressing

Directions

Ingredients :

1 cup pearl barley

rinsed

? cup dried apricots

coarsely chopped

? cup raisins

? cup dried cherries or dried cranberries

? cup slivered almonds

2 tablespoons olive oil

1 medium red onion

coarsely chopped

3 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon cider vinegar

½ teaspoon salt

Methods :

Bring a large pot of water to a boil. Cook barley in boiling water, uncovered, over medium heat, stirring occasionally, until tender, about 40 minutes. Add dried fruit and cook 1 minute more. Drain barley mixture well and transfer to a large bowl.

Meanwhile, preheat oven to 350 degrees F (175 degrees C). Toast almonds in a small rimmed baking sheet or pie pan until golden, 10 to 15 minutes. Let cool.

While barley cooks and nuts toast, heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook onion, stirring occasionally, until browned around edges, 6 to 8 minutes. Add onion to barley and toss to combine.

Whisk together mustard, honey, vinegar, and salt in a small bowl. Whisk in remaining tablespoon oil and pour dressing over salad. Toss well. Sprinkle salad with toasted almonds and toss lightly.