Barley Salad With Pear & 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.