Ingredients
The following ingredients have 4 Servings
- 1 cup pearl barley (uncooked)
- 4 ears corn on the cob
- 1 cup blueberries
- 1/2 cup sliced almonds
- 1/4 cup red onion (sliced)
- 4 oz goat cheese (crumbled (113 g; see note *))
- 1/4 cup parsley ((chopped))
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 1/2 teaspoon dijon mustard
- salt and pepper
Instruction
- Cook barley according to package directions. Allow to cool completely.
- Cook the corn using your favorite method. I boil for 10 minutes on the stove, or cook it in the Instant Pot.
- Allow to cool slightly, then cut the kernels from the corn.
- Combine barley, cooked corn, blueberries, almonds, red onion, goat cheese, and parsley in a large bowl.
- Shake together all vinaigrette ingredients in a jar, and toss the salad in the vinaigrette.
