Barley Salad With Sherry Vinaigrette

• 1/2 pound pearled barley
• 2 tablespoons extra virgin olive oil
• 8 ounces shiitake caps, thin sliced
• 1 bunch asparagus 1/2 inch slice
• 5 stalks celery small dice
• 1 bunch scallion thin sliced
• 1 bunch swiss chard stalks removed, 1 inch slice
• 1/2 cup toasted walnuts rough chopped
• 1 bunch flat-leaf parsley rough chopped
• 1/4 cup sherry vinegar can use red or white wine vinegar, or a combination of the two if sherry not available
• 2 tablespoons whole grain dijon mustard
• 1 tablespoon honey
• 3/4 cup extra-virgin olive oil
• salt
• pepper

1. Prepare the barley according to directions, drain and toss with 1T olive oil. Let come to room temperature or chill.
2. In a medium-sized bowl, place prepared celery, scallions, chard, walnuts and parsley. Set aside.
3. Lightly saute shitakes until they just begin to brown, remove from pan, add to bowl. Saute asparagus until they just begin to cook, add to bowl.
4. Add cooled barley to bowl, toss.
5. Add vinaigrette to salad just before serving, stir well, salt and pepper to taste.
6. (Can be served warm or cold, on its own or with a piece of grilled fish or chicken)

barley, extra virgin olive oil, shiitake caps, stalks celery, thin, swiss chard, walnuts, flatleaf parsley, sherry vinegar, whole grain dijon mustard, honey, extravirgin olive oil, salt, pepper

Taken from www.yummly.com/recipe/Barley-Salad-with-Sherry-Vinaigrette-1434763 (may not work)