Barley Salad

• 3 tablespoons freshly squeezed orange juice
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 3 1/2 to 4 cups cooked and cooled barley
• 1 small head fennel, julienned
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup cooked and crumbled bacon, approximately 4 slices
• 2 tablespoons chopped fresh parsley leaves
• Freshly ground black pepper

1. In a small bowl, whisk together the orange juice and a pinch of kosher salt.
2. Add the olive oil and whisk to combine.
3. Set aside.
4. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl.
5. Add the dressing and stir to combine.
6. Season, to taste, with the salt and pepper.
7. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

freshly squeezed orange juice, kosher salt, extravirgin olive oil, barley, head fennel, pine nuts, parmesan cheese, bacon, parsley, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/alton-brown/barley-salad-recipe.html (may not work)