A fresh and summery salad that’s perfect for a barbecue. This recipe is courtesy of Denise Bustard, sweetpeasandsaffron.com, Calgary, AB.
cup (50 mL) white wine vinegar
cup (50 mL) olive oil
Tbsp (30 mL) honey
tsp (2 mL) Dijon mustard
salt and pepper, to taste
cup (250 mL) pearl barley, uncooked
cobs corn, husks removed
cup (250 mL) blueberries
cup (125 mL) almonds, sliced
cup (125 mL) red onion, sliced
cup (50 mL) parsley, chopped
pkg (4 oz/115 g) soft goat cheese, crumbled
In bowl, whisk together vinegar, oil, honey, mustard, salt and pepper. Set aside.
Cook barley according to package directions. Allow to cool completely.
Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.
In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley and goat cheese.
Pour reserved vinaigrette over salad ingredients and toss gently to combine.