Romaine Salad with Strawberries, Mangoes, and Barley

Ingredients

• 0.3 cup balsamic vinegar 
• 1 cup barley cooked
• 0.3 teaspoon pepper black freshly ground
• 3 ounce mandarin orange segents drained canned
• 1 teaspoon dijon mustard 
• 0.8 cup olive oil extra virgin 
• 1 clove garlic pressed
• 0.5 cup julienne-cut jicama 
• 1 teaspoon brown sugar light
• 0.5 cup mangos diced
• 0.3 cup pecans toasted chopped
• 1 head romaine lettuce cut into 1-inch pieces
• 0.5 teaspoon salt 
• 0.5 pint strawberries fresh sliced

Equipment

• bowl
• whisk

Directions

1. Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.
2. Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce.
3. Combine barley, celery, and pecans in a bowl; sprinkle over the salad.
4. Serve with the vinaigrette.