I didn't think so.
Anyway, when I see "barley," I immediately think of my grammy who always made barley and ham hock soup. That doesn't sound appealing. It probably is wonderful, and I should get that recipe, but something about it just doesn't do it for me. For that reason, I've always ignored barley. However, I'm trying to be a grown up and branch out a little! Since goat cheese is something I would add to every food if that was possible, this recipe got me over that hump of ignoring barley, and I needed to give it a go. I also love fresh cherries, which always bring up memories of vacations in Door County - are we seeing the pattern of food-related memories here? I just noticed it myself.
Barley, Cherry & Goat Cheese Salad
3 C. water
1 dash salt
1 C. hulled barley, uncooked
14 oz. chickpeas, drained & rinsed
1/2 C. celery, chopped
1/4 C. slivered almonds, toasted
1 C. cherries, pitted and halved
2 oz. goat cheese, crumbled
2 T. lemon juice
1 T. balsamic vinegar
1 T. olive oil
1 T. Dijon mustard
1 T. honey
1/2 tsp. kosher salt
black pepper, to tasted
Bring the water to a boil in a medium sauce-pan. Once boiling, add the salt and barley; turn the heat to low and cover. Simmer for 45-60 minutes, or until the barley is cooked but still chewy. Rinse in cool water, drain, and set aside.
Add remaining ingredients to barley. Whisk together dressing & toss with salad.
If you're not eating this all at once, I'd leave the cherries, almonds, and dressing separate. The cherries bled a little (not a major deal), and the almonds lose their crunch if they sit in the dressing too long. Enjoy!