Ingredients
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1 cup barley
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1 cup chopped walnuts
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3 tbsp olive oil
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1 tbsp apple cider vinegar
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1 tsp honey
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½ cup mint
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1 cup pomegranate seeds
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2 cups baby arugula
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4 oz crumbled goat cheese
Steps
1
Cook the barley in 3 cups boiling water for 25–30 min., or until tender. Drain, if necessary, and fluff with a fork. Transfer to a large bowl and let cool for 30 min.
2
Toast the walnuts in an ungreased pan for 3 min., stirring frequently. Whisk together the olive oil, apple cider vinegar, and honey. Add salt (in moderation) and pepper to taste.
3
Thinly slice ⅔ of the mint, reserving the remaining leaves for garnish. Mix together the walnuts, pomegranate seeds, arugula, chopped mint, and dressing, and toss gently. Mix in ⅔ of the cheese. Garnish with the remaining mint leaves and goat cheese.
