Barley Salad

Ingredients

• 3.5 cups barley cooled cooked
• 6 servings pepper black freshly ground
• 0.5 cup bacon crumbled cooked
• 1 small head fennel bulb julienned
• 2 tablespoons parsley leaves fresh chopped
• 6 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 3 tablespoons orange juice freshly squeezed
• 0.5 cup parmesan cheese grated
• 0.3 cup pinenuts toasted

Equipment

• bowl
• whisk
• mixing bowl

Directions

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. Set aside.
3. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl.
4. Add the dressing and stir to combine. Season, to taste, with the salt and pepper.
5. Serve immediately or allow to sit in the refrigerator for up to 1 hour.