Pearled Barley Salad with Apples, Pomegranate Seeds, and Pine Nuts

• 13 c. pine nuts
• 1/4 c. extra-virgin olive oil
• 2 tbsp. extra-virgin olive oil
• 3 tbsp. white wine vinegar
• 1 small shallot
• salt
• Freshly ground pepper
• 4 c. Thyme-Scented Pearled Barley
• 1 large tart apple
• 1/2 c. pomegranate seeds
• 1/2 c. Chopped flat-leaf parsley

1. Preheat the oven to 350 degrees F. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes.
2. Let cool.
3. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.
4. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds, and parsley; toss before serving.

nuts, extravirgin olive oil, extravirgin olive oil, white wine vinegar, shallot, salt, freshly ground pepper, thyme, apple, pomegranate seeds, flatleaf parsley

Taken from www.delish.com/recipefinder/pearled-barley-salad-apples-pomegranate-seeds-pine-nuts-recipe (may not work)