SUMMER BARLEY SALAD

INGREDIENTS

FOR THE SALAD:

• 1 cup uncooked pearl barley
• 1 pound asparagus, washed, dried and trimmed
• extra virgin olive oil
• salt and pepper
• ½ cup chopped shallot
• 2 medium nectarines, chopped into ½-inch pieces
• ½ cup feta cheese crumbles
• ½ cup sliced almonds
• ¼ cup chopped fresh basil

FOR THE DRESSING:

• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 teaspoons honey
• ¼ teaspoon kosher salt
• 1/8 teaspoon pepper

INSTRUCTIONS 

• Cook barley according to package directions. Place cooked barley in a large bowl; set aside.
• Meanwhile, brush the asparagus with a small amount of olive oil. Grill the asparagus over medium heat on a lightly oiled grill or grill pan until crisp-tender, about 3-5 minutes. Season with salt and pepper. Transfer to a plate to cool slightly before cutting into 1-inch pieces.
• Add the shallot and asparagus to the bowl with the barley.
• Whisk together dressing ingredients; pour over barley mixture and toss gently to coat the salad. Gently stir in nectarine, feta cheese, almonds, and basil. Serve chilled or at room temperature.