Salad of Warm Vegetables with Lemon Vinaigrette

• 1/4 cup olive oil
• 2 Tbs. lemon juice
• 1 tsp. finely grated lemon zest
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• 1 3/4 cups mushroom broth or low-sodium vegetable broth
• 3/4 cup pearl barley
• 1 small fennel bulb, trimmed and quartered lengthwise
• 1/4 lb. green beans, trimmed (1 cup)
• 1/4 lb. baby carrots, halved lengthwise (1 cup)
• 1/4 lb. asparagus (67 spears), trimmed, or 1 small zucchini, cut in 3/8-inch rounds
• 1/4 lb. sugar snap peas, strings removed (1 cup)
• 810 small romaine lettuce leaves, torn
• in pieces

1. To make Dressing: Whisk together all ingredients in small bowl.
2. Set aside.
3. To make Salad: Bring broth and barley to a boil over medium heat in small saucepan.
4. Reduce heat to medium-low, cover, and cook 30 to 35 minutes, or until broth is absorbed and barley is tender.
5. Transfer to bowl, and keep warm.
6. Bring 2 inches salted water to a boil in wide (9-inch diameter) pot over medium heat.
7. Add fennel, and bring to a gentle simmer.
8. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.)
9. Reduce heat to low, and poach 3 minutes.
10. Add green beans and carrots, and poach 1 minute.
11. Add asparagus and snap peas, and poach 3 minutes more.
12. Transfer vegetables to colander with slotted spoon.
13. Refresh under cool running water 30 seconds.
14. Arrange lettuce leaves on each of 4 salad plates.
15. Scoop heaping 1/2 cup barley in center, and arrange warm vegetables around it.
16. Drizzle each serving with 1 Tbs.
17. Dressing.

olive oil, lemon juice, lemon zest, honey, mustard, mushroom broth, pearl barley, fennel bulb, green beans, baby carrots, zucchini, sugar snap peas, romaine lettuce leaves

Taken from www.vegetariantimes.com/recipe/salad-of-warm-vegetables-with-lemon-vinaigrette/ (may not work)