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Barley Salad with Pear, Walnut & Feta

Servings 4
Author Catherine Katz

Ingredients

  • 2 Tbsp olive oil
  • 1 leek well rinsed and thinly sliced
  • 1 cup hulled barley
  • 2 1/2 cup water
  • 1 pear anjou, rinsed and diced
  • 2 Tbsp chopped walnuts
  • 2 Tbsp feta cheese
  • Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp coarse salt
  • fresh ground pepper

Instructions

  1. Heat 2 Tbsp olive oil in a medium cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) and sauté leek for 2-3 minutes, while stirring occasionally.
  2. Add barley to the pan and stir to coat well with the sautéed leeks, continue to cook for an additional 2-3 minutes.
  3. Add water to the pan and continue to cook, covered for 15 minutes.
  4. Turn off the heat and keep lid on for 5 more minutes.
  5. Transfer to a medium bowl and add the diced pear, and walnuts and stir again gently; let it cool for 5-10 minutes.
  6. Meanwhile, place all dressing ingredients in a small container and whisk briskly to blend well.
  7. Add the dressing to the barley salad and stir well.
  8. Sprinkle with feta cheese when ready to serve.