Barley salad with pear and blue cheese

Here is a salad with familiar flavors in a new setting. It’s filling enough for a meal, but also goes well with chicken, if you need meat. Any leftovers will make you happy for lunch the next day.

  • 1 cup uncooked barley
  • 1 large pear
  • 1/2 cup / 120 ml toasted walnuts
  • 1/4 cup / 60 ml crumbled blue cheese
  • A good handful of arugula
  1. Cook the barley according to instructions.
  2. Cut the pear into small cubes.
  3. Coarsely chop the roasted walnuts (roasting 350F/175C for 10 min).
  4. Throw everything together when the barley has cooled (quick cool by rinsing with cold water).
  5. Dress with this mustard vinaigrette. Season with salt & pepper.

Mustard vinaigrette

  • 3 tbsps olive oil
  • 1.5 tbsps apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp mustard
  • Salt & pepper to taste
  1. Shake everything in a jar.
TwitterPrintBookmark/Favorites
This entry was posted in Rice, grains & pasta, Salads & sides and tagged , , , , , , . Bookmark the permalink.

2 Responses to Barley salad with pear and blue cheese

  1. Angela says:

    Oooh, I’ll have to forward this one to Mira’s daughter. She LOVES anything with arugula! :-)

Leave a Reply