- 1/3 cup pine nuts, preferably from Italy (2 ounces)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 small shallot, minced (2 tablespoons)
- Salt and freshly ground pepper
- 4 cups Thyme-Scented Pearled Barley
- 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
- 1/2 cup pomegranate seeds (from 1 pomegranate)
- 1/2 cup chopped flat-leaf parsley
- Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
- In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.
The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.